hasbrew
Member
I'm wanting to enter a 1.5 year old Flanders Red into a local comp. but I only have two weeks max until the entries are due! I've bottle conditioned my sours before but never dared to test for carbonation within two weeks...any way I can pull this off? Re-yeasting with champagne yeast perhaps?
My fall back is to keg, force-carb, and devote a picnic tap to sours from that point on.
My fall back is to keg, force-carb, and devote a picnic tap to sours from that point on.