Ok, I have a big stout that has been sitting in barrels for a lil while and I am concerned that all the live yeast may be dead or very stressed from sitting in the beer for a while. I am planning on bottling this beer, do I need to add extra yeast to the batch to make sure the bottling sugar turns it into carbonation?
If so, how much yeast do I add? Liquid vs dry yeast? And please educate me on anything else that is helpful to know here.
Thanks in advance!
can you give more information. How long has the beer been in the barrel and what is the ABV of the beer?
The beer has been sitting in the barrels for about 3 weeks (they are small 5 liter barrels). The ABV is 9%.
At 3 weeks and 9% I’ve never had a problem.
If you’re concerned, there’s no harm in adding a bottling yeast other than perhaps a larger amount of sediment.
no need to reyeast. Prime and bottle as is.
Not a barrel expert per se, but I’ve done several that sit a while before final packaging. I have had good luck bottle conditioning ales after 3-4 months secondary on fruit, 10%+ without extra yeast. Bret beers I really don’t worry anymore regardless of age in primary or secondary. Bret lives a long long long time. If ever you are worried though I have had good results pitching a small amount of champagne dry yeast (1/2 pack plenty for 5 gallons).
I concur that your situation will be totally fine as is.