NunoAraujo
Well-Known Member
So I've had this milk porter/stout thingy in the secondary for about 6 weeks at around 61ºF room temp (for various reasons I wasn't able to bottle it yet). OG was around 1.045 and finished at 1.012, fermentation lasted about 10 days, and I used safale s-04. My question is, do you think I'll be fine not adding new yeast at bottling?
