Re-yeast?

Most likely it will be ok but it's important to know what yeast you are using........

 

I am aging a 7.7% Impy Stout for 4-5 months on American Medium Plus Oak Cubes that have soaked in Makers Mark for quite a while. Thinking of adding Muntons Generic Ale yeast at bottling but may not need that. Used a 2L Started stepped up with another 2L Starter of Wyeast 1098 British Ale Yeast. That was one MoFo of an initial fermentation that needed a blowoff about 8 hours after the yeast was pitched.

 

I use a packet of Notty ale yeast in my big beers that have aged for 5+ months. Seems to work well.

 

Adding a little bit of dry yeast can not hurt, adding no yeast at all might end with a flat beer. I would add a little dry yeast personally.

 

There was a similar thread in the past. A number of BAs posted that they recommend that you add ½ packet (of an 11 gm packet) to the bottling bucket.

It is excellent ‘insurance’ for obtaining carbonated beers.

Cheers!

 

With wyeast 1056 / wlp001 / safale us05 I believe the alcohol tolerance is around 12% so you will probably be fine. I have experienced this issue with a 10.5% abv beer and us05 once though FWIW. If you do decide to add some additional yeast to the bottling bucket, I believe the standard recommendation is to pitch 10% of the amount you originally pitched. The difficulty though (which can be similiar for priming) is doing your best to attain an even distribution in each bottle. Since you are aging your beer for so long I'd recommend doing the repitch at bottling time though. Why take any chance after investing so much time and effort in that batch.

 

“The difficulty though (which can be similiar for priming) is doing your best to attain an even distribution in each bottle.” I have never added yeast to the bottling bucket (I have never brewed a high gravity beer that was in the secondary for months). If I were to add dry yeast at bottling I would rehydrate the yeast and add it to the bottling bucket prior to siphoning the beer to the bucket, Between the siphoning/circulation ‘effect’ and then some gentle stirring later I would think you would obtain a fairly even distribution of dry yeast throughout the beer.

Cheers!