BigWhitey_FrostBox
Well-Known Member
I'm looking to bottle my first sours, a Flanders Red w/ Roselare blend and an old ale w/ Brett. Can you just add the correct amount of dextrose to achieve your desired level of carbonation and allow the Brett and other bugs to slowly carbonate within the bottle, allowing for their ability to consume more of the sugar than Saccharomyces? I know there are other methods, but I would like to keep it as simple as possible without adding in a bottling yeast.