My understanding is that it is somewhat of an inexact science/art to blend sours and especially to bottle condition them. For the latter, you would need to have a pretty extensive understanding of not only the specific gravity, but the composition of the residual carbs in the beer. That being the case, we are likely bottling 15 gallons or so of year-old flanders shortly, not including any blended young beer.
Is the simplest way to ensure a consistent carbonation level to pasteurize the beer, chill to priming temp, then add new sacc yeast with priming sugar? Or would potassium metabisulfate+potassium carbonate work on dropping out all the bugs like it does with cider?
Something says to me that heating up the beer to pasteurization temps is not good for it…
