Does anyone have experience in the matter?
I have a barley wine/old ale which I plan to divide in two batches and ferment one of them with Brett Claussenii.
OG: 1082
SG: 1019 (after 14 days)
If I ferment it with the Brett now, how long or at what gravity can I bottle it without worrying that the bottles will burst?
I have a barley wine/old ale which I plan to divide in two batches and ferment one of them with Brett Claussenii.
OG: 1082
SG: 1019 (after 14 days)
If I ferment it with the Brett now, how long or at what gravity can I bottle it without worrying that the bottles will burst?
