I'm going to try to bottle condition cask aged beers. In the past ive transfered to a BBT and carbed them.
I'm wondering if I should re-yeast them though. I assume there is no lively yeast left after months in a cask. Anyone have a ratios for sugar/yeast to co2 volumes? I expect to use dextrose or honey and dry US5 for yeast.
I'm wondering if I should re-yeast them though. I assume there is no lively yeast left after months in a cask. Anyone have a ratios for sugar/yeast to co2 volumes? I expect to use dextrose or honey and dry US5 for yeast.
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