Re-racking Imperial stout after pitching yeast in secondary

[psm1221]

Hello, first time poster. Somewhat new to AG brewing (and brewing in general). I made an Imperial stout OG 1.084 FG 1.018, so it was about what I was looking for. The recipe called to add champagne yeast in the secondary, so that's what I did. I was wondering if I should rack the beer again if a yeast cake forms at the bottom similar to what I did in primary. I plan to have this beer in secondary for a while (~6 months or longer) and I figured racking it separated it from the "trub" at the bottom to reduce off flavors. I'd appreciate some opinion in this matter. If you need any more clarification I'd be happy to provide some.

 

[lowtones84]

For that kind of aging time I would think yes, but I honestly don't have any experience with that. If you're confident with your transferring abilities and don't think you'll introduce too much more extra oxygen, I probably would. Hopefully someone else more qualified will check in!

 

[bratrules]

Just leave it in your seconary. You shouldn't get any off flavors.

 

[Demus]

Did you add the champagne yeast yet? A 1.084 beer shouldn't need it and unless you want a dry, super attenuated stout I have no idea why this was recommended. Was it a kit? Which beer yeast did you use?

 

[Demus]

Sorry, re-read that you did add the champagne yeast. Hopefully they won't hurt the flavor but they definitely weren't necessary. ...

 

[bratrules]

Demus is right i think you were suppose to add champagne yeast at bottling time in case it needed for carbonation purposes!!