I_B_Mongo
Well-Known Member
So, I've got about another week or two until I plan on racking a barleywine out of my 5.25 gallon barrel. I plan on letting it sit in a carboy for a few more weeks to round out the bourbon notes.
My question is, will I need to add fresh yeast before I bottle it? I have kegging capabilities, but I think I'd rather bottle it and wax the caps. I am just concerned that after 4+ weeks in the bourbon barrel, and the beers high alcohol, won't leave much viable yeast.
Anybody have any suggestions?
Thanks!
My question is, will I need to add fresh yeast before I bottle it? I have kegging capabilities, but I think I'd rather bottle it and wax the caps. I am just concerned that after 4+ weeks in the bourbon barrel, and the beers high alcohol, won't leave much viable yeast.
Anybody have any suggestions?
Thanks!