First, I’m curious to know what others do when bottling a blended sour, say some 18 month old and some 6 month old. Do you just prime as usual and assume that the additional co2 from the bugs working continuing to work on the young beer wont be enough to affect carbonation? Do you just prime a little on the low side? Is there a certain gravity that the beer should be at, like under 1.009 or something, that is considered safe for bottling? Do you only use certain bottles, like grolsch or champagne bottles that can handle a higher pressure?
Second, I had the idea- based on something similiar that I’ve seen other do- of taking some sour dregs and adding them to a six-pack’s worth or so of beer when I bottle my regular brews; stouts, reds, browns, etc, with FG’s anywhere from 1.010 to 1.024. Anyone see any carbonation/bottle bomb issues with doing this?