Bottling 18 month old sour

[Hopinista]

So I'm planning on bottling one of my batches of Flanders Bruin this weekend, it's going on 18 months on secondary.

I was wondering what I need to do for bottle conditioning. I'm guessing the yeast aren't active anymore.

I don't just prime and bottle right? I have to pitch more yeast? More yeast then prime?

If anyone can help with what yeast/how much that'd be great.

 

[lukebeulah]

The world of sours is one that I love but have not dove into myself...... but it should have the bacteria present to consume your priming sugars I believe. Hopefully someone will chime in to let you know if you need to krausen pitch or if the little guys that are left are enough to carbonate the bottles.