six months in primary

[toddouglas]

I have two 5 gallon batches of beer in primary buckets. They've both been sitting undisturbed with relatively steady temperatures (70 to 75 degrees F) for 6 to 7 months. One batch is a French Saison, the other is a Belgian Dubbel, both about 10% abv. Both my brewing & general consumption of beer have drastically decreased this year (homeschooling, COVID, not having company over, etc., etc.), which has meant a delay in getting these batches bottled. So here are my questions: 1. Do I need to be in a rush to get these batches bottled given how long they've already been in their fermenting buckets? 2. When I do bottle (in 1 liter flip-top bottles), do I need to do anything special such as add some yeast? I'm in uncharted territory here (for me), so any advice would be appreciated! Thanks, and cheers!

 

[Kickass]

I’d bottle sooner rather than later, if anything to minimize O2 uptake. I think you could get away with standard bottling practices, especially if you’re not in a hurry to start opening them in 2 or 3 weeks, it sounds like you’re not. That said, extra yeast probably wouldn’t hurt with the extended time and high gravity of been.

 

[pdxal]

I'd recommend a half pack of champagne yeast each to ensure there is enough healthy yeast for carbonation.
I hope both turn out as you hoped for.

 

[odie]

have they been sealed pretty well? Airlock undisturbed? if been at stable 70-75 degrees and no peeking inside the ferm...you are probably ok. Your nose should tell you when you bottle.