Cpsurfer
Active Member
For my next batch I was going to experiment with racking a porter or stout onto boubon and bourbon-soaked oak chips in secondary.
I've never left beer in secondary for more than a few weeks before, nor have I ever put alcohol into my beer. Could I prime and bottle as normal without worrying about having to add more yeast to replace what may have fallen out of suspension/been killed off by the booze?
Thanks...I tried searching and couldn't find the answer.
I've never left beer in secondary for more than a few weeks before, nor have I ever put alcohol into my beer. Could I prime and bottle as normal without worrying about having to add more yeast to replace what may have fallen out of suspension/been killed off by the booze?
Thanks...I tried searching and couldn't find the answer.