I'm considering bulk aging an American Barleywine in a glass carboy for several (3-6) months before bottling. I'm assuming all or most of the yeast will not be viable or active enough to carbonate in the bottles after such a long rest. I've read that additional yeast may be added before bottling, but I'm looking for information on when and how much to add. FWIW, I fermented with Wyeast 1056.
Bulk aging barleywine
- Thread starter Buffman
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bdnoona
Well-Known Member
Why wouldn't there be enough yeast to bottle condition? I bulk aged a RIS for 4 months and then bottled, and it actually over carbed a little bit. Just make sure when transferring to your bottling bucket that you transfer a little bit of yeast and get it back into suspension before bottling.
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