So I have a RIS that I brewed in early March, 2013. I want to bottle it soon.
It started at 1.109 and finished at 1.026. I want to bottle it but I think I need to add yeast after 7 months of aging. (It was racked twice because my yeast flubbed out after 3 weeks at 1.040, so I racked it to a washed cake of -05 and it finished at 1.026)
From what I've read, adding yeast and priming sugar to aged beers seems relatively straight forward, however, I have never read anything about a finished gravity this high and priming sugar/yeast ratio.
Do I worry about adding priming sugar to a final gravity beer that is this high in residual sugar? Would the fresh yeast simply eat the remaining sugar in the final product and become carbonated without additional food for the yeast? Is there a reason to add priming sugar? Should I just bloom the yeast, add to the bottling bucket a third of the way through transfer from the carboy, give a very gentle stir and bottle as normal?
Or do I add the normal amount of priming sugar (I like them stouts at a low 1.6 vol. co2) to the bottling bucket and the yeast, hoping I will not have any bottle-bombs?
I've heard some friends say that my yeast will still be viable and to just prime at bottling. I'm not convinced or comfortable with this idea as its the biggest and most complex beer I've made to date and I don't want to open a bottle next year and have flat brew. Any advice? Thanks in advance!
It started at 1.109 and finished at 1.026. I want to bottle it but I think I need to add yeast after 7 months of aging. (It was racked twice because my yeast flubbed out after 3 weeks at 1.040, so I racked it to a washed cake of -05 and it finished at 1.026)
From what I've read, adding yeast and priming sugar to aged beers seems relatively straight forward, however, I have never read anything about a finished gravity this high and priming sugar/yeast ratio.
Do I worry about adding priming sugar to a final gravity beer that is this high in residual sugar? Would the fresh yeast simply eat the remaining sugar in the final product and become carbonated without additional food for the yeast? Is there a reason to add priming sugar? Should I just bloom the yeast, add to the bottling bucket a third of the way through transfer from the carboy, give a very gentle stir and bottle as normal?
Or do I add the normal amount of priming sugar (I like them stouts at a low 1.6 vol. co2) to the bottling bucket and the yeast, hoping I will not have any bottle-bombs?
I've heard some friends say that my yeast will still be viable and to just prime at bottling. I'm not convinced or comfortable with this idea as its the biggest and most complex beer I've made to date and I don't want to open a bottle next year and have flat brew. Any advice? Thanks in advance!