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Old 01-20-2012, 10:49 PM   #1
MGM
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Apr 2011
Costa Mesa, Ca
Posts: 7


So I've got an Imperial Stout that has been conditioning/aging for 6 months (the last month it's been sitting at 42 degrees or so) now, and I'm thinking I'll need to add a touch of yeast at this point at bottling. I think I've seen people mention a half pack of dry yeast should suffice, but my concern is that the yeast will lower the gravity too aggressively. Final gravity is 1.022, and I know the alcohol present will probably curb too much yeast activity, but just wanted some input.

P.S. - I also know that I could probably take sample and add a bit of sugar to see if there still are viable yeast, but I'd rather skip that step, if possible.

 
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Old 01-25-2012, 10:03 PM   #2
MGM
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Apr 2011
Costa Mesa, Ca
Posts: 7

Anything?

 
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Old 01-25-2012, 10:46 PM   #3
ETCS
 
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Sep 2009
Smithfield, VA
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I'm sure that there is plenty of yeast in suspension, even at 42 degrees, to carbonate the beer.
I've heard of people adding a half pack of dry yeast at bottling time, but you shouldn't have to. I don't think it would really hurt anything.

Hope this helps.
Cheers
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