Bottle Conditioning Brett Beers
TroubleShooting
Peter Kraemer - Madison, Wisconsin asks,
Do the same priming sugar calculations apply when bottling a 100% Brett fermented beer? Should I expect it to take longer for the bottles to prime since Brett tends to ferment slower?
Brettanomyces yeast strains are so-called super attenuators because they secrete enzymes that break down carbohydrate dextrins that remain in wort following mashing. The products of these enzymatic reactions are fermentable. So in
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