I sampled my saison reject that's been on Brett. for 8-9 months and it's ready for the bottle.
I'm going to do 750 Belgians wih corks and cages.
Any recommendations on priming sugar rates? The beer is around 1.003-4 from an OG of 1.072.
Thanks,
J
I'm going to do 750 Belgians wih corks and cages.
Any recommendations on priming sugar rates? The beer is around 1.003-4 from an OG of 1.072.
Thanks,
J