I brewed a Belgian strong ale two months ago and will be bottling it next week. It has been sitting in primary on the yeast cake for the whole time and for the past month and a half it has been sitting at 56 degrees. I used wyeast 1388.
Is there going to be enough yeast still in suspension to fully carb the beer?
Any suggestions as to how I go about bottling this beer? Kegging is not an option for this beer.
Secondary: Bourbon Porter, Belgian Sour Brown, Brett Belgian Quad, Berliner Weisse
Kegged : Fresh Hopped Rye, Fresh Hopped Belgian Pale Ale
On Deck : Finishing the Brew Stand!