After pulling some gravity readings the other night I blended some brett and non Brett samples and really enjoyed the combo. The brett ale is still working its way through the sugars but the non brett ales gravity is stable at 1.019. I figured in a cpl weeks I will pull samples and figure out blend percentages. Over carbing is my concern. Can someone give me some insight on blending other ales with brett beers. Another thing I was thinking about is that it may have been the added sweetness I liked of the non brett ale cutting the dryness of the brett ale. Was considering pulling a gallon and pitching some champange yeast to dry it out, then mix some lactose with the priming sugar to sweeten it back up. Any thoughts on this idea. Just really worried about bottle bombs.
Thanks for any ideas.
Doug
