I've been really busy recently and not paid too much attention to brewing. Consequently I had a number of beers which sat in the fermenters for a long time.
I use fresh yeast to bottle the Saison and the IPA (tossed in some dry hops a couple of weeks earlier in that one. And I've got a few Sours that I'll also add yeast to.
I also have two All-Brett beers. I'm guessing they are about 6 months old (I don't have my records with me). Do I need to add any fresh yeast at bottling? I don't have any Brett available, but could grow a sample if necessary. I guessing I don't really need to add any.
I use fresh yeast to bottle the Saison and the IPA (tossed in some dry hops a couple of weeks earlier in that one. And I've got a few Sours that I'll also add yeast to.
I also have two All-Brett beers. I'm guessing they are about 6 months old (I don't have my records with me). Do I need to add any fresh yeast at bottling? I don't have any Brett available, but could grow a sample if necessary. I guessing I don't really need to add any.