I have a stout that has been in secondary for 8 weeks after two weeks primary and im planning to bottle it this weekend.
My question is will it still have enough viable yeast to carb up?
OG was 1.072 and the last I checked about two weeks ago it qas down to 1.020.
Its been in the high 60s the whole time.
Absolutely, there should be plenty of yeast in suspension. Give it 6 months or so in secondary before you need to be concerned about yeast viability.
Which yeast did you use for this batch?
Us-05
Yeah, you should be fine. Bottle on.
