I have had a batch of Russian Imperial Stout in secondary for about 3 months and it looks great. I am ready to bottle it now and I was wondering if there is a way that I can tell if there is enough yeast left to carbonate it in the bottles? Or is there a way that I can repitch to make sure that it becomes carbonated?
Is the yeast dead in my RIS
- Thread starter Hazen01
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scinerd3000
Well-Known Member
people will probably tell you both that its probably dead and that its still viable. Personally for anything sitting for that long and of high alcohol percentage i would add fresh yeast at bottling however there is likly some yeast still in solution and it will deffinitly take much longer to carbonate although it should still work. Whats your ABV and final gravity?
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