jonnojohnson
Well-Known Member
Well crap,
I have a Saison I was very proud of, fermented with the dregs from a bottle of Oddwood Saison (has Belgain Sach yeast & Brett) over the past 6 months. I bottled it 8 days ago with some champagne yeast.... but no priming sugar. Epic fail. Just completely forgot. The beer was at 1.004 when I bottled. I had planned to use 5g of table sugar based on Tonsmiere's calculator: http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html
What should I do? Anything I can do?
I have a Saison I was very proud of, fermented with the dregs from a bottle of Oddwood Saison (has Belgain Sach yeast & Brett) over the past 6 months. I bottled it 8 days ago with some champagne yeast.... but no priming sugar. Epic fail. Just completely forgot. The beer was at 1.004 when I bottled. I had planned to use 5g of table sugar based on Tonsmiere's calculator: http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html
What should I do? Anything I can do?