6 gallons of RIS has been bulk aging for 1 mo at 60° and another month at 72° on bourboned madagascar vanilla beans and oak. It tastes great and I dont want to muck up the final step which is bottling. After 2 months will I still have enough yeast in suspension to just add priming sugar and bottle as normal? Should I add some dry yeast to the solution and if so how much?
Thanks for the help cause Im really paranoid about bottling this batch. This is the first time Ive bulk aged before bottling a big stout and I want to be ready for the holidays.
If I was gonna keg it would be EZ!
Thanks for the help cause Im really paranoid about bottling this batch. This is the first time Ive bulk aged before bottling a big stout and I want to be ready for the holidays.
If I was gonna keg it would be EZ!