Long fermentation

[jonesin9999]

I have had a pretty strong xmas ale sitting in a car boy for about 10 months. I want to bottle this and have it ready for xmas to be drinkable, the only concern I have is that there is no more viable yeast in there since it has been sitting for so long. Does anyone have any insight on what I should do? Should I just go the normal route, some bottling sugar and go for it?

 

[ryan_george]

I'd make a small yeast starter and then add that with the priming sugar when bottling. This way you know you have good yeast.

Be careful when adding the starter, as you may still have unfermented sugars. You don't want to have too much sugar in the bottles and then lose all of that beer you've spent so much time on

 

[Bigbeavk]

Buy a packet of yeast and pitch it in once the priming sugar has cooled off when racking it to the bottling bucket. Gently stir to mix it in then bottle the batch as you would normally. It will take longer than normal to carb up but it works in a month or so. I used a packet of Muttons brewers yeast but US-05 or champagne yeast will work as well.