Ok, I have a big stout that has been sitting in barrels for a lil while and I am concerned that all the live yeast may be dead or very stressed from sitting in the beer for a while. I am planning on bottling this beer, do I need to add extra yeast to the batch to make sure the bottling sugar turns it into carbonation?
If so, how much yeast do I add? Liquid vs dry yeast? And please educate me on anything else that is helpful to know here.
Thanks in advance!