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Old 02-10-2011, 03:15 AM   #1
mochaporter
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Nov 2010
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Long time lurker, first time poster. Appreciate all the info here.

I've got a crazy kitchen sink quad-type beer that I brewed 10 weeks ago that's been in secondary aging on rye-whiskey soaked heavy toast oak for a month. It's starting to taste pretty amazing and I'd like to go ahead and bottle it tonight.

Do you guys think I'm ok to bottle with the existing yeast? I know 10 weeks isn't too long but it 10.4%. I used WY 1762.

Sorry for the slightly newbish question but I typically brew more session-type beers. All of my barleywines I've always bottled with champagne yeast, which of course I don't have on hand right now...

Any feedback is appreciated. Thanks in advance.


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Old 02-10-2011, 03:33 AM   #2
MalFet
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Should be fine. I don't add yeast to beers that are bigger than this, and I've always had no problem. It will take time to carb up, of course.

 
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Old 02-10-2011, 10:14 AM   #3
mochaporter
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Nov 2010
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Cool, thanks. I figured as much but wanted to throw it out there just in case. RDWHAHB and all that
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