A few home brewers got together and we made 12 batches of NB imperial stout to put into a 56 gallon Wild Turkey bourbon barrel. We let it ferment in primary carboys, placed into a secondary for 4 weeks and then transferred it into the bourbon barrel on Oct 1st.
Well, tomorrow we are pulling it out to bottle and keg (corny). I am a little worried about the bottling, as there won't be much, if any, yeast left over to carbonate. My plan is to buy the same wyeast and put it into the bottling bucket with the priming sugar. Is that a good plan, or should I do something else? How about CBC-1 yeast?
Thanks for replies. I will try and post some pix of all this for you to see. We are really excited to finally get into that barrel!