I am ready to start bottling a lambic beer I started 2 years ago. My question is that although I have had a slow but steady CO2 discharge through the airlock up to recently, assume Brett causing this, my guess is that the brewing yeast has long since lost its viability. I am thinking of adding some priming sugar as I bottle and adding Safbrew F2 as an emulsified yeast slurry. Does this make sense? OG 1.053 and as of today FG 1.002. Lovely white pellicle on top, not sure whether to leave it longer to see if it drops out or just go for the bottling now. Lovely lambic aroma but haven't tasted it yet.
