Repitching Yeast for Bottle Conditioning

[tmains]

I brewed up 5 gallons of a chocolate Impy stout per: https://www.homebrewtalk.com/f68/double-w-imperial-stout-74932/

I'm currently aging it on oak chips (soaked in bourbon). All in all a pint of Makers went into the secondary. I plan on leaving it in there for about another week or two. When racking to secondary I didn't pick up much yeast sediment from the primary.

My question is this. Should I be concerned about repitching yeast at bottling time? I used 1056 and my FG is about 1.025.

Thanks

 

[audger]

whats your %ABV with the whiskey added?

if you want to grab some of the yeast and step it up some in a small starter, you can use that when you go to bottle, just to make sure you have good healthy yeast to make some CO2. if your ABV is lower than 8-9%, you may not have to. wouldnt hurt though.

 

[tmains]

I'm not sure what the ABV with the added bourbon. I calculated it to be around 10-11% without the added bourbon. My concern is that the alcohol is going to make it impossible for the yeast to carb up my bottles.

 

[bknifefight]

It depends on the alcohol tolerance of your yeast. Chances are, they have made it this far and will do fine to eat that last bit of sugar.

I only recommend adding yeast at bottling with a very long (4+ month) secondary.