This Saturday I am going to transfer a beer that has been in the primary for about 5 weeks into a secondary for bulk aging. Then I will bottle some time in August.
The beer is at 10.5% abv and was fermented with Wyeast 3787.
Now on to my question. When I bottle in August should I add more yeast with the priming sugar or will there be enough residual yeast left in the beer to carb it?
The beer is at 10.5% abv and was fermented with Wyeast 3787.
Now on to my question. When I bottle in August should I add more yeast with the priming sugar or will there be enough residual yeast left in the beer to carb it?