Been brewing since November last year, and am preparing for a 5-6 month secondary on a high gravity Belgian Dubbel for December bottling this year to wonderfy the flavors.
I haven't aged anything this long, before.
What's the procedure for adding yeast when priming?
Will I need to add yeast, or will the yeast remaining in the secondary still be active/alive to carbonate the bottles?
If I need to add yeast, how much should I add?
Does it need to be the same strain or will a cheap dry strain add weird flavors?
Thanks in advance for your help.
I haven't aged anything this long, before.
What's the procedure for adding yeast when priming?
Will I need to add yeast, or will the yeast remaining in the secondary still be active/alive to carbonate the bottles?
If I need to add yeast, how much should I add?
Does it need to be the same strain or will a cheap dry strain add weird flavors?
Thanks in advance for your help.