My RIS has been in secondary for 11 months and I want to bottle-condition it. My hope is to only have to use sugar and the yeast that are in suspension. However, after a year (more or less) is there still enough yeast in suspension? Anyone with experience about this?
Thanks!
After a year and considering the higher ABV of a RIS, I would add some yeast. Just a little dry neutral yeast will work. You won’t need a lot.
When I bottle a beer that’s been sitting around for months I’ll pull some krausen off of a new batch I’m fermenting and add it to the aged beer.
