I have my imperial stout resting in secondary with bourbon soaked oak chips currently. I'm planning on letting it age for another 4 months (6 months total). When I bottle, will I need to add yeast or should the residual yeast be okay to carb the bottles? Any help would be great. Thanks!
Aging my stout
- Thread starter ghosthef
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harrymanback92
Well-Known Member
I've done a 12.5% milk stout with 6 months in secondary, didn't add new yeast, and the beers carbonated perfectly.
I don't know if you need to, but it won't hurt to. I always add a couple grams of dry yeast when bottling a long-aged, big beer. If nothing else, it reassures me that I'll get good carbonation...and I always have. While maybe not likely, it is possible that the yeast currently in there are just too wiped out to do any more.
i would contemplate adding a little yeast at bottling, just to be safe. a quarter packet is plenty.
are you going to leave the wood chips in there for the entire 4 months? the oak flavor could be a bit much. you might want to pull weekly samples to make sure you're not over-oaking your stout.
are you going to leave the wood chips in there for the entire 4 months? the oak flavor could be a bit much. you might want to pull weekly samples to make sure you're not over-oaking your stout.
