dcHokie
Well-Known Member
When bottling long-aged beers I've bottled "normally" with a calculated amount of priming sugar, I've dialed back the sugar and increased the sugar to account for brett, I've re-yeasted at bottling with some bloomed dry yeast (champagne, wine & beer), re-yeasted with sacch slurry, and also with brett.
Obviously this is highly variable from batch to batch, but I don't get consistent enough results with any of these processes to deem it my go-to method.
How does everyone else bottle their long-aged wild/sour/funky beers?
Obviously this is highly variable from batch to batch, but I don't get consistent enough results with any of these processes to deem it my go-to method.
How does everyone else bottle their long-aged wild/sour/funky beers?