I brewed a Chocolate porter in early November, and was planning on trying out single stage fermentation, as apposed to using a secondary.
However, with the holidays, work, etc, I was unable to bottle at 4 weeks, it has now set for 6 1/2 weeks on the yeast bed.
I know there is a danger of off flavors from sitting on the yeast too long, but my biggest concern is will there be enough viable yeast suspended to bottle carb the beer?
I'm going to take a sample, add a bit of sugar and see if I get a krausen, or any activity for that matter.
In the event there is not enough yeast, how much should I add?
Thanks and happy holidays!
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