Hello all, just have a quick question about my experimental sour dubbel. I brewed an standard dubbel extract kit and after two weeks I transferred to the secondary. I then decided to pitch a pack of wyeast roeselare and threw in Bourbon soaked oak cubes. It’s been sitting in the secondary for 7 months now. I took a reading and it’s at 1.012, but the sourness and oak is pretty much right where I want it.
Now here’s the question, I plan on transferring to the bottling bucket around July 1, a total of 8 months in secondary, however the airloc is still bubbling. I also read, you should add extra yeast when aging after long periods. The OG was 1.072.
Should I be concerned if it’s still bubbling and if not, should I add t-58 or EC-1118 champagne yeast to the bucket? Or should I use a different yeast? I currently have both those yeasts on hand…