Hopinista
Well-Known Member
So I'm planning on bottling one of my batches of Flanders Bruin this weekend, it's going on 18 months on secondary.
I was wondering what I need to do for bottle conditioning. I'm guessing the yeast aren't active anymore.
I don't just prime and bottle right? I have to pitch more yeast? More yeast then prime?
If anyone can help with what yeast/how much that'd be great.
I was wondering what I need to do for bottle conditioning. I'm guessing the yeast aren't active anymore.
I don't just prime and bottle right? I have to pitch more yeast? More yeast then prime?
If anyone can help with what yeast/how much that'd be great.