Hey all,
I have been aging a 12% RIS for six months and am ready to bottle it up now, and was wondering if anyone has any tips for re-yeasting this bad boy. For my options I have US-05, WLP San Diego Super, and Red Star Pastuer Champagne...not sure which one to use as far as alcohol tolerance/extended aging/flavors picked up after bottling etc... Hoping this one carbs up without issue as I've never bottle conditioned something with this much alcohol. Thanks!
I have been aging a 12% RIS for six months and am ready to bottle it up now, and was wondering if anyone has any tips for re-yeasting this bad boy. For my options I have US-05, WLP San Diego Super, and Red Star Pastuer Champagne...not sure which one to use as far as alcohol tolerance/extended aging/flavors picked up after bottling etc... Hoping this one carbs up without issue as I've never bottle conditioned something with this much alcohol. Thanks!