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Old 03-15-2010, 10:58 PM   #1
Jul 2009
Posts: 22

Hey guys. First, thank you for all the help and support I have received thus far. I've had a chocolate/coffee stout in the secondary for the better part of 2 and a half months at least. Is it necessary to pitch in more yeast before bottling, or just add priming sugar? If I should, what kind of yeast should I use and how much? Thanks a ton guys!!

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Old 03-15-2010, 11:06 PM   #2

You probably don't need it, but if you're worried, just sprinkle a pack of dry yeast on top of your priming sugar mixure before you add the beer. As long as it's not a really fruity yeast like belgian yeast, you won't notice much of a flavor. US-05 should do the trick.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

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Old 03-15-2010, 11:07 PM   #3
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Dec 2007
U.P. of MI
Posts: 640
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No need to add yeast. I've had beers sit for longer than that and have never had to add yeast at bottling. Never had a carbonation issue.
My Bar Build
Primary: Sweet stout w/ pink peppercorns, Kriek, American Brown
Secondary: American Barleywine
On Tap: Pumpkin Spice Ale, Coffee Blonde, Belma APA
Bottled: PB&J Sweet Stout, Rhubarb Berliner Weisse

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