Originally Posted by FredTheNuke
Another option for carbonation (due to the very low finishing pH) is to skip bottle conditioning. Ferment dry, force carbonate and bottle with a counter pressure "beer gun".
yeah i'm not even gonna attempt to condition the beer. that's the route i've gone with all my big beers.
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout