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Old 04-26-2012, 11:14 PM   #1
Clann
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Jun 2010
Edmonton Ky
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I am going to bottle my first sour soon and was wondering if there was anything different from bottling a regular batch aside from dedicated equipment. I read that it was a good idea to add some yeast with the priming sugar since it is a year old
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Old 04-27-2012, 05:17 AM   #2
dwarven_stout
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Apr 2009
Boise, ID
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I usually add a little champagne yeast, but I'm not 100% convinced it's necessary. Can't hurt, I suppose, and that's why I do it. I also don't bother segregating my equipment, but it's a sensible precaution to take.
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Old 10-12-2013, 03:06 PM   #3
Clann
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Jun 2010
Edmonton Ky
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As I have stated in previous posts, I am lazy. I never got to bottling my sour and guess what? The pellicle has started to fall. This beer was brewed in April of 2011.
Think its done?
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Old 10-13-2013, 03:26 PM   #4
reed1911
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Mar 2013
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It would appear so.

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Old 10-14-2013, 04:24 AM   #5
AlphaWolf-Brewery
 
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Aug 2010
Michigan
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You dont need to do anything different. Adding some fresh yeast at bottling might speed up the carbonation process but in my experience it isnt necessary. I would just add enough sugar to give you 3 vols of carb and call it good.
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