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1

I would definitely repitch fresh yeast when priming an Imp. stout. I've never used the Danstar stuff, but it seems like it has the chops to handle a high-alcohol brew so I'd say give it a shot. If your Imp. Stout is in the 9%+ category and it's been aging for ~4 months, most of the yeast in there won't be too happy. Some will definitely survive, but it ...


2

It depends entirely on what you mean by 'the nature' or 'quality of of the carbonation'. If we're talking carbonation and only carbonation (literally the level of dissolved carbon dioxide in the finished product, usually expressed as volumes of CO2/volume of liquid, or as parts per million) there's no difference between reaching that by bottle-conditioning ...


2

Assuming the same beer properties, the surface tension should be equal between force carbonation and bottle carbonation. Assuming equal surface tension, the CO2 bubbles should be equivalent in size. With equal temperature, pressure, time, and surface tension, the CO2 bubble size should be equivalent.



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