Dr. Fedwell
Well-Known Member
Getting ready to bottle an Abbey type ale I brewed in Sept. '09. It was fermented with safale 33, which I know isn't the best Belgian profile, but supposed to have some characteristics(and what I had). Since it has aged so long, should I add more of the 33. How much for 5 gal? While I'm at it, how much corn sugar? Any help is good as I have not bottled much and never anything this aged.