Plan9
Well-Known Member
I have an all brett beer that I want to keg half and bottle half in corked belgians to let it age.
I know I could prime the bottles and let them carb naturally, but since I have a keg set up, why deal with all the sediment?
I guess the two questions are...
1. If I force carb, transfer, then cork & cage, are the corks going to set properly?
2. Without additional sugars, is the brett going to continue to evolve the flavors as it ages?
I know I could prime the bottles and let them carb naturally, but since I have a keg set up, why deal with all the sediment?
I guess the two questions are...
1. If I force carb, transfer, then cork & cage, are the corks going to set properly?
2. Without additional sugars, is the brett going to continue to evolve the flavors as it ages?