Hey all, Need some advice. I have a stout brewed back on Jan. 2 with WL 007 that's been in a balcone barrel for 3 weeks now. I want to bottle instead of kegging this but I'm unsure if I should use cbc-one to bottle condition or if that yeast would still be up for it itself. If cbc, use the whole packet for the 5gal?
I love that stuff. I dump a quarter of the packet into my bottling bucket on high gravity beers that have been bulk conditioning.
Unless this was a very high ABV beer, and assuming the yeast finished the fermentation, I don't see anything to lead me to believe that you'll need to add yeast at bottling.
5 gal barrel, OG was 1.110 but I forgot to take a reading when racking to barrel but guessing it's around ~10%
Three weeks is practically nothing, I wouldn't bother. That said, it won't hurt anything to add extra yeast. You want 1 - 2 millions cells/ ml ... for 5 gals that'll be ~ 2 grams or about 1/5 of a pack. I would rehydrate.
For a big stout like that, I think I would have waited about 6 months before putting it in such a small barrel...but maybe not. I think you were talking from a yeast standpoint, but I think it also applies to conditioning a 1.110 stout also.
