so my plan sofar is to culture up some cantillon beasties from a bottle and use their recipe (went to the brewery and got it)
then leave for around a year
and after doing lots of research i don't want bottlew bombs and i dont want a pellicle inside my bottles
so i was thinking when i'm nearly ready to bottle could you add some dry enzyme to your fermentor to make sure the FG is 1.00
and then add priming sugar to carb in bottles
or could adding a wine yeast produce a fg of 1.00
i know neither of these are necessary and you can bottle it and let it carb up naturally like cantillon do but i dont use kegs and dont wanna bottle in pet and dont have many champagne bottles
So any thoughts on dry enzyme or wine yeasts to fully attenuate a sour beer?
then leave for around a year
and after doing lots of research i don't want bottlew bombs and i dont want a pellicle inside my bottles
so i was thinking when i'm nearly ready to bottle could you add some dry enzyme to your fermentor to make sure the FG is 1.00
and then add priming sugar to carb in bottles
or could adding a wine yeast produce a fg of 1.00
i know neither of these are necessary and you can bottle it and let it carb up naturally like cantillon do but i dont use kegs and dont wanna bottle in pet and dont have many champagne bottles
So any thoughts on dry enzyme or wine yeasts to fully attenuate a sour beer?