How to bottle carbonate a low gravity beer??

[longranger1]

I have my first attempt at a sour approaching a year with a stable final gravity between 1.004 and 1.005. The beer has become a nice aged brett with no hint of sourness. Better than a throw away batch for sure. Being as I do not have equipment to keg it up I have to presumably add sugar and yeast when bottling. Question is how much sugar and what yeast? HELP!!

 

[Pappers_]

A standard rule of thumb is 4 ounces or 2/3 cup of sugar boiled in water to make a priming solution See http://www.howtobrew.com/section1/chapter11.html for more details. If you want to be more precise, there are bottle conditioning calculators that will tell you how much sugar to use for which styles and carbonation levels you are looking for, like this http://www.northernbrewer.com/learn/resources/priming-sugar-calculator/

For a year old beer, I would add some fresh yeast. I like US-05 and you only need to add a little bit, not a full package, something around 3 ounces.

 

[gometz]

Short answer: the same way you would any other beer.

Long answer: use some fresh yeast and a priming calculator.

 

[longranger1]

Thanks for answering my question.