jmalex
Member
I've got a Russian Imperial Stout that's been in the secondary for about 6 months, and bottling day is coming up soon. The OG was 1.094 and it finished at about 1.026 (at last check). Is the yeast in there still viable? I've got way too much time invested in this beer only to have it be flat in the bottle. If I repitch, how much and what kind of yeast should I use? Using the original strain is out of the question (it was Pacman). Suggestions?