I brewed 2 batches of a blackberry sour in October 2010 that's nearly ready to bottle. 1 is with Roeselare, the 2nd is with lacto/pedio and both batches will be blended together after the new year. I'm trying to plan ahead so I can make sure that this goes without a hitch.
I don't want to have months of waiting ruined because I bottle-conditioned the wrong way. Which yeast should I use with corn sugs to bottle-condition this blackberry sour, and how long should I let the beer settle/carbonate before drinking?
Many thanks for any suggestions you can offer! BG