- Joined
- Apr 23, 2018
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I have my first attempt at sour beer that's been sitting for almost two years now. Getting ready to bottle it but after all this time I don't want to mess it up. I've read a few things but unclear on what I need to do for successful carbonation. Is there still enough viable yeast in suspension so I can just throw in some sugar like I always do or do I need to add some kind of yeast to the bottling bucket to make sure it carbonates? I used Wyeast 3763 - Roeselare Ale Blend.