Hi all,
I have tried to do my due diligence but cant seem to come up with the answer to this question. I am planning on bottle conditioning an upcoming batch with brett brux and was wondering if I should prime as usual? I have read that brett can attenuate more strongly than saccromyces and was wondering if the priming sugar would be needed if the brett is pitched at bottling time. I will have a lot invested in this beer and would like to avoid bottle bombs. What is the convention on this? Thanks in advance...wnc
I have tried to do my due diligence but cant seem to come up with the answer to this question. I am planning on bottle conditioning an upcoming batch with brett brux and was wondering if I should prime as usual? I have read that brett can attenuate more strongly than saccromyces and was wondering if the priming sugar would be needed if the brett is pitched at bottling time. I will have a lot invested in this beer and would like to avoid bottle bombs. What is the convention on this? Thanks in advance...wnc