Brewing Topics > All Grain/Advanced

Bottling after bulk aging


I've not done much bulk aging, mainly with mead which I bottled still. I have a big Belgian, about 9%, that I was going to rack to a secondary and bulk age. My question comes to bottling time, after being off the cake for so long, will there be enough yeast left in the beer to carbonate the bottles or will I need to add more yeast?

If you are concerned you can add a small amount of fresh yeast with the bottling sugars, though in most cases there is enough yeast left to finish the carbonation.



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