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I brewed the KBS clone from AHA and I'll be damned if it doesn't pretty much taste like KBS (so far). The instructions stated to let it sit with the oak cubes (1/2 ounce) for 2 to 6 months. So I'm going to the long side and would plan to bottle this one in October (it's been sitting for a month now). I've been thinking about whether or not it will actually have any viable yeast at that point to bottle condition. The simplest thing might be to keg it and then bottle from there, but would it lose carbination quickly? And I would be concerned about oxidation (I fill bottles/growlers with a tube from the tap and I don't plan to build or buy any contraption). Or is there some magic amount of dry yeast that I could add with bottling sugar? Any experience with that? I'd hate to have this really tasty beer go bottle bomb on me (or have no carbination).
Thoughts? Suggestions? Experiences?
Thanks,
MrBIP
KBS Clone link: http://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/
Thoughts? Suggestions? Experiences?
Thanks,
MrBIP
KBS Clone link: http://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/