So it’s been almost 2 months since I pitched the yeast in my bourbon barrel porter. I recently added the whiskey and noticed that after a few days there was no pressure on the airlock any longer indicating that the remaining fermentation had stopped. When I bottle this in another week, I’m concerned that there will be no yeast left to ferment the priming sugar and carbonate the beverage. Do you all have a recommendation on how to proceed? Would it be appropriate to pitch a little more yeast in with the priming sugar? Thanks for any suggestions you might have on the topic.
Red Star is your friend…Add a grain or two to each bottle at bottling time.
