So, I'm about to bottle a beer that has taken forever to fermenting - the old 3724 saison stall. But hey, it's finally ready after 10 weeks!
So I'm thinking I may want to add fresh yeast help the carbonation process in the bottles.
My question... How much yeast should I add? Should I treat it like any other 5 gallon batch, or do I add less yeast since I only want to fermenting a relatively small amount of yeast?
So I'm thinking I may want to add fresh yeast help the carbonation process in the bottles.
My question... How much yeast should I add? Should I treat it like any other 5 gallon batch, or do I add less yeast since I only want to fermenting a relatively small amount of yeast?