I was wondering if anyone could help me with a question that I had pertaining to making a Belgian Sour. I have a batch going that was in the primary with Roeselare and now in the secondary with Brettanomyces Bruxellensis. I wanted to split the 5 gallons at the end and do some mixing with some young beer.
Since the young beer will have some sugar left while the older beer will not - how do I know how much sugar to use for priming the bottles? Or will the Brett just eat through the rest of the sugars in the new beer and self carb?
Exploding bottles don't sound fun.