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re: Homebrewing Thread: Volume II
Posted on 9/28/17 at 12:09 pm to BugAC
Posted on 9/28/17 at 12:09 pm to BugAC
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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