bottling and carbing advice

[ldepaoli]

I'm finishing souring my first beer with WYeast Lambic blend that has been seating for 8 months now but I need some advices.
What's the best way to carb it and bottle it?
Should I add more yeast + primming suggar to bottle condition it?
Is it ok to keg it? Will I loose/infect my keg with it and never be able to use it with non sour beers?
Should I have separate hoses and buckets for bottling and priming?

 

[horseinmay]

After all that time, you may want to add yeast at bottling. You will want priming sugar, for sure.
You could keg it. Just make sure to sterilize well when you go back to a regular beer. With good sanitation, you shouldn't need to have a separate set of everything. I've gotten rid of all plastic in my brewery, so it's easier to clean everything. YMMV.

 

[spearko520]

i've used the prisse de mousse for bottling- it's a fairly neutral champagne yeast. just make sure your FG is low, and use heavy bottles.

 

[smokinghole]

At only 8 months you likely don't need to add more yeast but it certainly won't hurt. Champagne yeast is what I use when I add yeast to anything at bottling because it's cheap, tolerates a low pH, shouldn't ferment maltotriose, and is very alcohol tolerant.