How long is too long to condition a beer in secondary without having to pitch bottling yeast? What factors do I need to consider when deciding whether or not to pitch yeast at bottling?
I have an Belgian sour that has been in it's secondary for 18 months. With a terminal gravity of 1010 for over the last year, what is the best way to bottle condition this beer? New yeast? Blend?
I currently have a stout (my 2nd home brew) in a secondary fermentor (glass carboy). Once it reaches FG, what are the advantages/disadvantages of leaving it in the secondary to condition vs bottling ...