Tue Apr 03, 2012 9:48 am
Brett produces roughly half the CO2 as sach does. You would need quite a bit of priming sugar for an all brett beer anyways, since there's no sugars left.
Your carbonation will be a sum of: (CO2 from brett chewing on the residuals in the standard beer, likely down to 1.002-1.006ish)+(CO2 from priming sugar needed to prime the standard beer)+(CO2 from the priming sugar needed to prime the brett beer).
The contributions from each of those will depend on the blend ratio and the residual sugars of the standard beer.
@Day_Brew
PFC - Chicagoland Engineering Div.
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Primary: Berliner, RIS (for barrel), Trippel, Wit
Keg: APA, Eng. Brown, Belg. Stout w/ Bourbon Oak, BDS, Brett Experiment