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re: Homebrewing Thread: Volume II

Posted on 9/28/17 at 12:09 pm to
Posted by MountainTiger
The foot of Mt. Belzoni
Member since Dec 2008
14670 posts
Posted on 9/28/17 at 12:09 pm to
quote:

Have you ever bottled a sour with wine or champagne yeast? Wanting to go this route instead of bottling with brett, like last time.

I never have but I don't think it'll be a problem as long as they can tolerate the pH. (I'm thinking wine/champ yeast can probably tolerate low pH better anyway right?) If they crap out, there's probably still plenty of brett that can finish the job (though it might take longer).
This post was edited on 9/28/17 at 12:14 pm
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