Hi gang. I made a Brooklyn Black Chocolate Stout clone from AHS back in January. About three weeks in primary. Since then, it's been sitting in secondary for about two months now. What do you think about bottling now? Or would you age a beer like this for a bit longer before bottling (where I'll age a bit more, anyhow).
There's about a 1/2 inch of yeast in the bottom of the carboy, so I wasn't sure whether that would eventually pose a risk of autolysis either.
I'm completely happy to let it age longer--not in a rush at all--I just don't want to overdo it.
Also, I assume that with bottling now there would still be enough yeast that I wouldn't need to repitch. Is that right, or would you repitch anyway?
Basically any brief input or more in-depth thoughts would be really appreciated.