scinerd3000
Well-Known Member
So i am coming up to the time when i need to bottle my trappist beer listed here . It is fantastic! My issue resides around the possibility of adding additional yeast at bottling and if so what that yeast should be dry/slurry etc. For the beer i used a slurry of trapist and saison yeast which is all but gone at this point. I have possibly very small amounts on the bottom of my secondary but is that usable? I have no experience with longterm aging of beers and would appreciate any help. Worst comes to worst i bottle from a keg but that is not desirable because other than being a pain in the ass i really dont wanna mess this up. Its delicious