Mike Newman
Well-Known Member
- Joined
- Feb 14, 2018
- Messages
- 77
- Reaction score
- 15
Hello!
This is my first attempt at a sour! I made a wild fermented organic cider and pitched the dregs of a Brett B. Saison from blackberry farms in TN on Oct. 24th. It has formed a pellicle and tastes amazing!
I was talking to my LHBS owner and he suggested I “re-yeast” at bottling. Should I do this? And if so, how should I go about doing this? I have never had to pitch yeast at bottling so I just want to see if anyone has some suggestions on how to go about it!
Thanks!
-Mike
This is my first attempt at a sour! I made a wild fermented organic cider and pitched the dregs of a Brett B. Saison from blackberry farms in TN on Oct. 24th. It has formed a pellicle and tastes amazing!
I was talking to my LHBS owner and he suggested I “re-yeast” at bottling. Should I do this? And if so, how should I go about doing this? I have never had to pitch yeast at bottling so I just want to see if anyone has some suggestions on how to go about it!
Thanks!
-Mike