NorthRiverS

Recipes 

After sitting in the secondary that long, does the yeast ever have a problem producing CO2 during priming?

NRS

Snowhere

Recipes 

I would do a IPA for longeviety reasons. IPA's came about to keep beer for the long voyages across the alantic in the old sailing days. Hops are a natural preservative and bacterialcide. So hop in the boil and dry hop your beer heavily, it will easily keep infections away.

Instead of an airlock, just use a blowoff tube into a watercooler bottle 90% full of h2o. I doubt 5 gal of h2o would evaperate out of the small opening of the cooler bottle in that time, unless you are going to the desert arid west!

Brewham

Recipes 

Yeast seems to live a long time but if you have any concerns about its viability, just add some when you bottle. I have heard of using a champagne yeast but I suppose another packet of the original would work just as well.