Bottling my barleywine

[rmedved]

So I'm getting ready to bottle my first attempt at an english barleywine. It's been bulk aging for about three months. When I bottle, will I need to add some fresh yeast to make sure it will carbonate? Will this affect the flavor? I have some nottingham laying around that I could use.

I also have about a half ounce of goldings that I could dry hop with. Would a half ounce even be worth using?

 

[Double_D]

If you have a five gallon batch then 1/2 oz. is probably sufficient. I've waited two months with no problems. Just keep in mind the volume of yeast required for bottle conditioning is like 10% that which is required for fermentation. At least that's what Ashton Lewis says about the yeast anyway..

 

[Calder]

No need to add any fresh yeast. There should be plenty. If really concerned, rub your racking cane across the bottom of the carboy to get a little back in suspension.

Remember, big beers and long conditioning times = long carbonation times; but it will eventually carbonate.

 

[wonderbread23]

I've had a handful of big beers never carbonate due to high alcohol. A half packet of dried yeast is cheap insurance.