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The carbonation of beer by re-fermenting in the serving container, through addition of fermentable sugar and, if necessary, viable yeast. Protects beer quality by scavenging dissolved oxygen during re-fermentation.

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Brett won't change the amount of priming sugar you need. Just be sure fermentation is complete before bottling. The problems people have had with Brett is if it is added later after another yeast, …
answered Apr 8 '12 by jcs