I just racked my milk stout under pressure into a keg. The keg is just sitting in my basement at about 67 degrees. I want to push some off the keg onto some cherries in secondary. Will there be enough yeast to do this or should I not attempt this??
How long was the beer in primary for? Did you carry over any yeast into the keg?
2 weeks primary. I tried to suck up all the beer and pull some yeast.
after 2 weeks there will be plenty of yeast in suspension but keep in mind that if fermentation is done then the beer in secondary will be in contact with O2 for a while unless you flow some CO2 into the secondary after transfer. I failed to remember this once and it didnt turn out well.