Q2XL
Well-Known Member
I brewed my first barley wine on June 4th, 2009. It has been in the secondary, covered in the basement since that time at about an average temp of 65-70F. I am ready to bottle it soon. My question is should I add more of the same yeast that I used at brewing time to help aid in conditioning? I know there is yeast in there but I am not sure of what the proper procedure is on a beer aging in the secondary for so long. Any help would be appreciated.