Bottle Conditioning and Repitching Fresh Yeast

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theQ

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I want to try to carbonate some Belgians like the Belgians do and then keg the rest.

While reading labels and BLAM book it seems that the Belgians are using priming sugar and re-pitch a a little bit of yeast in each bottle.

Anyone is doing something like this I could use some of your experience here.

Before kegging I want to fill some 22oz bottles, add the primer and a bit of washed yeast of the secondary then I'd keg the rest.

That's the plan at least.

Can I use table sugar ? Or do I need boil it with water ? In that case what's a good recipe for that syrup to make sure I don't over do it ?


Any good tips are going to be appreciated.
 

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