Ready to bottle have questions

[jtupper]

So I have a Christmas ale that we made in august and let age. It's basically a 1.068ish spiced amber. It was in prim for 14 days then we racked to keg where it has been in secondary since (no pressure added) I've now decided it's time to get it ready. My plan is to bottle about half (with carb drops) and leave the rest in the keg force carbonate. Since it has been 3 months in secondary will the yeast be okay to bottle with? I have a 1056 starter going for a stout tomorrow I could introduce part of it but I think that would be complicated. I'm hoping I could shak the keg a little and bottle, drop in two tabs and cap. In two weeks delicious creamy Xmas ale! Any thoughts or exper?

 

[jtupper]

FWIW The keg has been in the parents basement (whist I had one) at around 68° since brewed.

 

[day_trippr]

Well, you have a bit less than four weeks to go before Christmas. When I was still bottling, that would be just enough time - I would do two weeks carbing at room temp, then two weeks cold conditioning, and without fail had good carbonation levels.

So I would go ahead with your plan, and have faith that the yeastie beasties are still viable. After one week, stick a bottle in the fridge and let it chill down for a few days, then pop it and see how it's going. If that one has a decent carb level, let the rest sit at room temp for as long as you can, minus at least a week of cold conditioning before you plan on popping them...

Cheers!

 

[BrewThruYou]

I would bet on the yeast being fine...it's not like they were filtered out or cold crashed for a super long period.