thomasgorff
Well-Known Member
I brewed my first shot at a sour beer and its tasting good to go!!! Now I have got a ton of questions about bottling.
1. Is there enough active yeast in suspension still after over a year to just add priming sugar and call it a day? (This is my ideal situation)
Or
2. Will I need to introduce another strain of yeast at bottling to ensure that carbonation takes place?
If its only a waiting issue with method one (obviously taking longer than the typical 2 - 3 weeks that is what I would go with.
Anybody with any tips or suggestions it would be greatly appreciated!
Brew On!
1. Is there enough active yeast in suspension still after over a year to just add priming sugar and call it a day? (This is my ideal situation)
Or
2. Will I need to introduce another strain of yeast at bottling to ensure that carbonation takes place?
If its only a waiting issue with method one (obviously taking longer than the typical 2 - 3 weeks that is what I would go with.
Anybody with any tips or suggestions it would be greatly appreciated!
Brew On!