DSmith
Well-Known Member
I have a Belgain Tripel that's about 10% ABV that was in primary for 2+months, secondary for 2+ months (1 month at near freezing) and now in thick bottles for 2 months with priming sugar to 4 vol of CO2, kept above 70F and inverted a few times to rouse the yeast. The beer is totally flat.
Can someone recommend dry yeast and a sanitary way to open each bottle and re-yeast?
Can someone recommend dry yeast and a sanitary way to open each bottle and re-yeast?