Brewed a Robust Porter last week (10Gal). It is in a 14.5 Gal Stainless conical fermenter. My question is: Should I capture some or all of the yeast prior to adding the vanilla beans / Oak and Bourbon? I'm thinking i may want some of the yeast in there to work off some of the sugars from the Bourbon. Thoughts?
ps- I really don't want to rack it to two 5gal buckets for secondary...
ps- I really don't want to rack it to two 5gal buckets for secondary...
