So I have an 11% imperial stout that was in primary for 5 weeks and secondary for 3 months. I've been trying to research on when to add yeast at bottling and it seems there is no real consensus on when it's necessary, but it is cheap insurance.
Most seem to recommend adding a small portion of rehydrated dry yeast, but I still have a portion of the yeast starter used for that batch. Could I make a starter and use that? If so, how many cells should I target to add?
Most seem to recommend adding a small portion of rehydrated dry yeast, but I still have a portion of the yeast starter used for that batch. Could I make a starter and use that? If so, how many cells should I target to add?