So… I have a Lambic that’s been sitting for 11 months and I need a little advise on best procedure to bottle it “safely”.
Can I just go ahead and add corn sugar and a bit of new yeast under the same regimen as bottling an APA/IPA … standard beer?
I assume I need new yeast?
I have some smaller 7 oz Coke bottle that are nice and heavy as well as some belgian bottles. Also, some 16 oz Ayinger bottle that are strong. NO corker. These will need to be capped as normal bottles.
I do keg, but , really don’t want to follow that path.
Thanks for all help from those that have done this before!