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Brettanomyces and Bottle Conditioning
When working with brettanomyces "Brett" should I adjust the amount of priming sugar I use? Does brett have any affect on quantity or quality (fineness of bubbles etc.) of carbonation in the bottle?
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How much sugar should be used when priming with Brett?
I've read that Brett will consume sugars that other yeast strains cannot. Is this true? I couldn't really find too much information on it.
If this is the case, should I be worried about over ...
