I'm looking at this imperial stout recipe, and planning on adding cherries (perhaps bourbon-soaked) to the secondary. I'm pretty new to extract brewing, and have only done one batch previously (only ever done kits customised with extra hops and speciality grains before). I've therefore got a few questions:
- How much in the way of cherries will I have to use? (this will probably dictate as to whether or not I soak them in bourbon first!)
- Do I need to pitch extra yeast to the secondary?
- If I bottle after the secondary, will the stout carb up? And how much glucose (or whatever) do I need to add?