Hoppylikerabbits
Well-Known Member
I have a Russian imperial oatmeal stout that has been aging for 3+ months, and I'm about to bottle it tomorrow. I assuming that the yeast is out of suspension now and sitting on the bottom. What should I do to bottle it as I do want a slight bit of carbonation and not "flat"beer. I will be using DME as the priming agent in this beer. Any thoughts and input to ensure I have carbonated beer? I don't have the same yeast available to pitch up for carbonation.