Hi all,
Just wondering how to blend old and young sour beers. Example:
If I have an "old" sour beer with Brett and Lacto at 1.008 stable for a couple of months.
I have a freshly fermented beer sitting at 1.006 fermented with Sacc.
Now, is there some rules/guidelines/calculations for priming sugar when blending beers like this? I assume the Brett from the old beer would start ferment the leftover sugars in the young beer? I guess the amount of priming sugars depends on the old/young ratio, the FG etc?
Cheers
Just wondering how to blend old and young sour beers. Example:
If I have an "old" sour beer with Brett and Lacto at 1.008 stable for a couple of months.
I have a freshly fermented beer sitting at 1.006 fermented with Sacc.
Now, is there some rules/guidelines/calculations for priming sugar when blending beers like this? I assume the Brett from the old beer would start ferment the leftover sugars in the young beer? I guess the amount of priming sugars depends on the old/young ratio, the FG etc?
Cheers