well since you can't use the word "still" in the search bar I'm having trouble finding any information on this topic.
Anyway, I have a a batch of 10% RIS aging at the moment and I don't have a keg set up quite yet so I will be bottling this sucker. It spent a month sitting on primary and then 2 months in secondary so what's left of the yeast I'm sure is pretty spent. I was wondering if anyone has ever bottled a big stout still before or if anyone thought that would be a bad idea.
I would guess that there may be some oxidation issues but would that just add some depth or sherry notes. especially since one gallon of three will be bourbon barreled.
Anyway, I have a a batch of 10% RIS aging at the moment and I don't have a keg set up quite yet so I will be bottling this sucker. It spent a month sitting on primary and then 2 months in secondary so what's left of the yeast I'm sure is pretty spent. I was wondering if anyone has ever bottled a big stout still before or if anyone thought that would be a bad idea.
I would guess that there may be some oxidation issues but would that just add some depth or sherry notes. especially since one gallon of three will be bourbon barreled.