Which bottles to use when bottling a sour?

[cmdrico7812]

I have 10 gallons of sour that I need to bottle. One is a Flemish Red and the other is a bastard Oude Bruin. Can I bottle these in regular 12 oz. amber bottles after adding priming sugar? Do I need to add yeast at bottling as well? Thanks for your help.

Eric

 

[Grizzlybrew]

Regular bottles can sustain only around 3 or 3.3 volumes of CO2 if I remember correctly. If you desire more than that or predict the bottles will fully attenuate over time (thus going higher than 3 volumes), get champagne bottles. My LHBS lets you borrow/rent the floor corker to bottle a batch. The alternative is the wide-necked belgians that you can cap, but even those require a special capper.