I brewed 10gal of this bourbon oak aged imperial stout and did half on cherries and half w/ vanilla bean. At a tasting where I had brought both, we tried mixing them and everyone agreed it was even better mixed.
I had planned to keg carb with co2 and then bottle it all to age, but the carb is too high for the counter-pressure filler. I now find myself tempted to hurry up and drink both half-kegs to move on to something else but then I will not get a chance to see how this recipe ages.
Would it be crazy to let off the pressure of both kegs, sanitize an ez siphon and transfer one into the other (being careful not to oxygenate), then boil bottling sugar, transfer to bottling bucket, and bottle the mixed 5gal? Will the yeast still be viable enough to carbonate?
Is it worth the risks to create the mix I want with the age I intended? Thoughts?
I had planned to keg carb with co2 and then bottle it all to age, but the carb is too high for the counter-pressure filler. I now find myself tempted to hurry up and drink both half-kegs to move on to something else but then I will not get a chance to see how this recipe ages.
Would it be crazy to let off the pressure of both kegs, sanitize an ez siphon and transfer one into the other (being careful not to oxygenate), then boil bottling sugar, transfer to bottling bucket, and bottle the mixed 5gal? Will the yeast still be viable enough to carbonate?
Is it worth the risks to create the mix I want with the age I intended? Thoughts?