« on: November 07, 2011, 09:03:34 AM »
Long time reader, first time poster.
Last weekend I brewed an Imperial Stout (SG 1.120) and plan on keeping it in the primary for 3-4 weeks and then bottle it. I'll condition it in the bottle as long as I can stand it. I used Wyeast 1728 Scottish Ale yeast.
My question is, will I need to repitch at bottling time, or do you think the yeast will have enough in their tank to carb up. I plan on using DME for priming.
If I need to repitch, I was thinking US-05 dry yeast. Would it need to be rehyrated, or could I just pitch it in the bottling bucket before I rack.
Thanks for any feedback!