I'll be bottle conditioning a couple all Brett golden ales in a few weeks. I thought I read somewhere on the intraweb to use a little more priming sugar for all Brett beers because the yeast doesn't create as much CO2 as regular yeast. Is this true or not?
1st-cider flowing off the press
2nd-Orange Cox Pippin waiting to be sorted
3rd-Wild Golden Delicious waiting to be sorted
4th-Crushed apples before pressing