Mofo
Grandmaster Brewer
Been a while since I've been here. Good to see y'all.
I have a pale ale that's been sitting untouched in a fermentor since September. No oak barrel or anything fancy schmancy, just a PET bottle fermentor held at 20C for nearly 7 months. I sampled it days ago and it tastes ... not bad. I'd like to bottle it. I suspect it will either be the best or worst batch I've ever brewed.
I figure the yeast (US-05) have likely died out or at least gone inactive. If I want it to carbonate, I'm pretty sure I'll need to add yeast. Without, I suspect carbonation would be inconsistent, at best. I've never done this before. How do I measure how much yeast to use? Is the amount of dextrose affected?
I'm otherwise open to suggestions; what would YOU do with a pale ale that's been aged half a year?
Many thanks for your help! I trust everyone has been well.
I have a pale ale that's been sitting untouched in a fermentor since September. No oak barrel or anything fancy schmancy, just a PET bottle fermentor held at 20C for nearly 7 months. I sampled it days ago and it tastes ... not bad. I'd like to bottle it. I suspect it will either be the best or worst batch I've ever brewed.
I figure the yeast (US-05) have likely died out or at least gone inactive. If I want it to carbonate, I'm pretty sure I'll need to add yeast. Without, I suspect carbonation would be inconsistent, at best. I've never done this before. How do I measure how much yeast to use? Is the amount of dextrose affected?
I'm otherwise open to suggestions; what would YOU do with a pale ale that's been aged half a year?
Many thanks for your help! I trust everyone has been well.