Sea_of_Shells
Well-Known Member
Let the groans begin....
I couldn't find an answer to my exact question, but I'm sure someone will link a thread that covers this exact topic. Sorry in advance.
Anyway, I've never done a secondary. I never had a reason to in the past. However, I brewed a 1.100 imperial stout that I want to add coffee and vanilla beans to. This will require a secondary. My question is this: After I rack to secondary and then rack to the bottling bucket, will there be enough yeast to produce carbonation at bottling? Is there enough yeast in suspension to accomplish this? Yeah, I know, silly question.
I couldn't find an answer to my exact question, but I'm sure someone will link a thread that covers this exact topic. Sorry in advance.
Anyway, I've never done a secondary. I never had a reason to in the past. However, I brewed a 1.100 imperial stout that I want to add coffee and vanilla beans to. This will require a secondary. My question is this: After I rack to secondary and then rack to the bottling bucket, will there be enough yeast to produce carbonation at bottling? Is there enough yeast in suspension to accomplish this? Yeah, I know, silly question.