Tomorrow I plan to bottle 20 month old barrel aged sour beer. Looking at the calculator http://kotmf.com/tools/prime.php
the lowest residual CO2 is .73 at 80 deg.
I want about 2.5 Vols of CO2. If I am thinking right here I can enter 3.2 for desired co2 and that would compensate for the lack of left over co2 and give me about 2.5 vols of real carbonation.
For fresh yeast I am going to use Rock Pile, same as RRBC. Store at 60-70 until I drink it all up!
Any other thoughts on bottling old sours or aged beers?