Bamsdealer
Well-Known Member
So, I'm transferring a 10+% Dark Belgian Strong Ale to secondary for a few months. When it comes time to bottle after such a long secondary, will I pick up enough healthy yeast to do their job on the priming sugar? I'm reading that many people add new yeast after long secondaries or for brews with very high ABVs. If I do need to add new yeast, I'd like to avoid spending another $7 and a trip to the LHBS. Will any ale yeast do the trick? Do I need to choose a yeast with the same or less attenuation as the Belgian strain to avoid additional fermentation of the original sugars in addition to the priming sugar?