Schnitzengiggle
Well-Known Member
I will be needing to bottle a Stout that I have been aging on oak. Before secondary I dropped the yeast out at 33°F for 4 days, then transferred onto my whiskey soaked oak.
Any suggestions on what yeast will yield the best results for carbonation during bottling?
I prefer to use a dry yeast, so I was thinking US-05, or Notty.
Do I need to rehydrate before adding to my bottling bucket?
I have only added yeast post fermentation for bottling once, and I simply sprinkled some champagne yeast in the beer before bottling. Needless to say, I had some bottles that were carbed well, and some that weren't carbed at all.
FWIW, the Stout is about 6.5%ABV, and when I bottle it will have been aging for approximately 2 months at 54°F after transfer to secondary.
I will be grateful for any suggestions, thanks.
Any suggestions on what yeast will yield the best results for carbonation during bottling?
I prefer to use a dry yeast, so I was thinking US-05, or Notty.
Do I need to rehydrate before adding to my bottling bucket?
I have only added yeast post fermentation for bottling once, and I simply sprinkled some champagne yeast in the beer before bottling. Needless to say, I had some bottles that were carbed well, and some that weren't carbed at all.
FWIW, the Stout is about 6.5%ABV, and when I bottle it will have been aging for approximately 2 months at 54°F after transfer to secondary.
I will be grateful for any suggestions, thanks.
