Saccharomycetaceae
Well-Known Member
I am getting ready to bottle my first Berliner Weisse which, in addition to a saccharomyces and lactic culture, I pitched a Brett. It's been about six months and I'm wondering if I should pitch some more yeast prior to bottling, or if the Brett will still be active to carbonate it (this is the first beer I've let sit in the carboy this long, so I don't have experience with this yet).