ScottG58
Well-Known Member
I transferred a Russian Imperial Stout to secondary Saturday. It had been in primary for a month. My intent is to bulk age for six months, dry hop and then bottle. I checked a few minutes ago and I had about an inch of light cream colored yeast at the bottom of the secondary. Is my RIP going to taste like rotten meat when I bottle in August or should I look at bottling at the end of February and bottle aging until Thanksgiving?