Just wanted some opinions on a couple beers I brewed about 3 months ago. I started a new job and have been swamped, so they've been in primary this whole time. I sampled them today and they both are at FG and taste scrumptious, however because they've been sitting so long, I'm worried about carbing. Both are high ABV, an imperial stout and a belgian tripel.
Should I:
A: Just bottle as normal.
B: Siphon up some of the yeast cake from the bottom when transferring to the bottling bucket
C: Add some champagne yeast or other type of yeast at bottling
D: Other opinions?
Thanks for any help. I'm planning on letting these age until about thanksgiving, so hopefully they will be amazing.
Should I:
A: Just bottle as normal.
B: Siphon up some of the yeast cake from the bottom when transferring to the bottling bucket
C: Add some champagne yeast or other type of yeast at bottling
D: Other opinions?
Thanks for any help. I'm planning on letting these age until about thanksgiving, so hopefully they will be amazing.