I will be bottling my Belgian Honey ale this weekend. It was in the primary for one month, then two months in a secondary. The OG was 1.080 and SG, when I transferred to the secondary, was 1.016.
Should I pitch new yeast when I bottle, or is it possible theres enough yeast still in suspension to carbonate?
Also, should I adjust the amount of priming sugar, if I pitch new yeast?
Thanks!!
Should I pitch new yeast when I bottle, or is it possible theres enough yeast still in suspension to carbonate?
Also, should I adjust the amount of priming sugar, if I pitch new yeast?
Thanks!!