RIS on oak, been in secondary for 4.5 months...

[grrickar]

So I have never aged a beer this long, I added lots of good stuff to the secondary (chocolate, vanilla, coffee, oak cubes) and now I am ready to bottle. Do I need to pitch a tiny bit of yeast in the bottling bucket? My fear is as long as it has been in secondary my bottles won't carb up.

Thoughts?

 

[specharka]

Definitely. Proof a small amount of Notty (I can't stand US-04) to your priming sugar solution and wait for it to hit high krausen. Pitch the lot into your bottling bucket, bottle, and age for at least another 3 months.

 

[pdxal]

You could also just pitch half a packet of champagne yeast along with your priming sugar and call it good.
Re-yeasting is cheap insurance at this point.

 

[mblanks2]

You could also just pitch half a packet of champagne yeast along with your priming sugar and call it good.
Re-yeasting is cheap insurance at this point.

+1 - Lavlin EC-1118

 

[didinho]

Do I need to pitch a tiny bit of yeast in the bottling bucket?

yes, is better to add a little bit of fresh yeast before bottling

 

[Cyclman]

+1. I have a dozen bottles of year old Oaked Bourbon RIS, going in the beer fridge soon. Be sure to save some, they age beautifully!