Sat, 11/13/2010 - 08:46 — Jim McGowan
I've got about 4.5g of strong Saison (my portion of last year's Falcons Noel) pitched 6 mos. ago with brett b. I'm going to bottle it soon, probably in 750ml champagne bottles, and would like to bottle-condition, natch. What's the best way to do this? Priming sugar? Pitch more brett? Use an ale yeast? No yeast? Carb drops? I haven't taken a gravity reading but I'm sure it's way down. Thanks!
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Jimmy,
Just sugar... if nothign else lives, the Brett will and you'll be good.