I brewed the NB barley wine last fall and it has been sitting in secondary since Nov 15 2013. My plan is to bottle on Thursday May 15th after giving the beer 6 months to condition in secondary as recommended in the instructions. My question is should I add some more yeast at bottling to ensure I get carbonation since the beer as been in secondary for so long.
I brewed the imperial stout last fall and let it condition for 4 months before bottling and added the Danstar cask conditioning yeast when I bottled it. Everything is great but I think its a little too carbonated for a stout. I was thinking about using a champagne yeast this time around as I’ve drank a few commercial stouts that say they were refermented with it and they were good. Any advice would be greatly appreciated.
In case you are wondering the process I used last time was to boil the priming sugar in two cups of water for 10 minutes, cool to 70 degrees, add the yeast and let it rest for 30 minutes. I then pour it into the bottling bucket while I"m siphoning the beer in and gently stir with the siphon when finished to ensure proper mixing.