I have a batch in that’s been sitting in a carboy with an airlock for a little of two months. I’d like to bottle it but I’m wondering if I should pitch more yeast first. If so, will aerating it again hurt it?
Thanks in advance.
How strong a beer did you make? An average OG beer should carb up fine without any added yeast. For a high OG beer (1.080+) you could add a small amount of dry yeast at bottling to help it along. I doubt you need it. If you do add some try to avoid any excessive aeration at this stage.
It’s not a big beer. I was worried about there being enough active yeast after being dormant so long. That’s not a concern?
I bottled quite a few batches at ~ that time frame that carbed up fine. Unless you filter your beer there are yeast in suspension, plenty to do the job, especially for an average strength beer.
Thanks Jon.
Do not aerate a fermented beer.
+1.110!