oojuxeoo
Active Member
I have a saison that had a SG of 1.046 and fermented down to 1.004. I split the 5 gallon batch into 2 different beers. I kegged 2.5 gals for straight saison and I then racked the other 2.5 to secondary where I added Brett for a few months. I want to bottle this Brett saison. Now that the beer is basically at 1.000 gravity and yeast has settled out, how should I proceed with carbonating the beer in the bottle? I don't really want to force carb this from the keg. I know its possible to add yeast at bottling with sugar...but how much?
