Graeme
Well-Known Member
I'm bottling my belgian specialty ale next week, and I'm just wondering if there is any difference in regards to priming it? I've read many threads regarding priming certain belgian beers particularly high gravity ones where people are adding yeast at bottling, I presume this would be a case where the beer has conditioned for several months and more yeast is needed to prime? Mine finished out at 7.7%, does gravity also dictate this or am I ok to bottle this as
normal.
Cheers!!
Graeme
normal.
Cheers!!
Graeme