Hi,
I have a Russian Imperial Stout I am about to rack to a secondary; og = 1.073 fg =1.010. I plan to keep it in the secondary until the summer & then bottle condition. I haven't worked with high gravity brews before or such long secondary times, so I am wondering if I should add some more yeast a few days before priming and bottling. Any suggestion on the amount yeast to use for a 5 gallon batch & the type of yeast to use? I originally used an 11g pack of Nottingham dry ale yeast. I have read that a champagne yeast may work well too, or maybe no repitching of yeast is required.
Thanks,
nre
I have a Russian Imperial Stout I am about to rack to a secondary; og = 1.073 fg =1.010. I plan to keep it in the secondary until the summer & then bottle condition. I haven't worked with high gravity brews before or such long secondary times, so I am wondering if I should add some more yeast a few days before priming and bottling. Any suggestion on the amount yeast to use for a 5 gallon batch & the type of yeast to use? I originally used an 11g pack of Nottingham dry ale yeast. I have read that a champagne yeast may work well too, or maybe no repitching of yeast is required.
Thanks,
nre