Tagged Questions
4
votes
3answers
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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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9
votes
3answers
901 views
Over-carbonating in the bottle
I've had a few batches get a little too carbonated in the bottle. Currently, I have a delicious stout that fills two glasses on pour, and needs some time to settle down. That is, of course, if you ...
