GTA Brews club member, pharma technologist
- Jun 1, 2017
- Reaction score
Hey all, I'm thinking about making up some small blends in magnums. My question is regarding FGs of the beers and the final carbonation. I've got a beer that's finished at 1.000 and another that's at 1.008 and hasn't moved in two months (it's ~7 months old total). If I do a 1:1 blend of them, will the bugs in the 1.000 beer likely finish off the 1.008 one? If so, I guess I don't need to add any priming sugar and will still end up with >3 vol of CO2. I also have a blend of 10+ Brett strains on hand that I could add some of to the 1.008 just before packaging. I'm hoping to find a way to have the 1.008 beer provide all the sugar needed to carbonate it, rather than add extra priming sugar (partly due to safety concerns, partly cause adding that small of priming sugar could be tricky). Just don't want to go this route and then have it not carbonate at all. Would also consider champagne yeast, diastatic Sacch, etc, but I'd like the beer to continue to develop in the bottle as well. Any thoughts welcome!