Hey guys. First, thank you for all the help and support I have received thus far. I've had a chocolate/coffee stout in the secondary for the better part of 2 and a half months at least. Is it necessary to pitch in more yeast before bottling, or just add priming sugar? If I should, what kind of yeast should I use and how much? Thanks a ton guys!!
Re-pitch yeast before bottling?
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Suthrncomfrt1884
Well-Known Member
You probably don't need it, but if you're worried, just sprinkle a pack of dry yeast on top of your priming sugar mixure before you add the beer. As long as it's not a really fruity yeast like belgian yeast, you won't notice much of a flavor. US-05 should do the trick.
No need to add yeast. I've had beers sit for longer than that and have never had to add yeast at bottling. Never had a carbonation issue.
