Cloud Surfer
Well-Known Member
I have a 12.5% ABV RIS that spent 4 weeks in primary and 6 months conditioning in keg at 10C. Time to bottle soon. A previous RIS I made never carbed, so my experience with these numbers is the yeast is too old, too tired and has dropped out by the time it’s been through primary, conditioning and then into bottle.
Anyway, I will be adding yeast at bottling. My question is which of these two should I use. My guess is, it won’t matter at all, but I thought I’d ask before going ahead.
Anyway, I will be adding yeast at bottling. My question is which of these two should I use. My guess is, it won’t matter at all, but I thought I’d ask before going ahead.