I've had a 1 gallon batch of spontaneous wild ale aging for about 8 month's now. Tasting it along the way it has amazing complexity in the flavor but not a ton in the aroma. I decided to make a brett saison with Allagash Tiarna dregs and eventually dry hop. The brett saison came out exactly like I hoped. Huge tropical fruit and citrus funk on the nose. My issue is that the brett saison finished at 1.006 and the spontaneous wild finished at .999, so I'm worried that if I blend I'll end up with bottle bombs. The brett saison has been at the same stable gravity for about 2 weeks now. I've tried pitching both 3711 and champagne yeast to finish it up but the gravity didn't budge. My question is do I blend the 2 beers and not add any additional sugar when bottling, letting the spontaneous beer finish the work, or do I add priming sugar as normal so that I don't end up with a flat beer after a lot of time and effort? Or are there any other options? Any help would be awesome. Thanks!
Shoot for a lower volume of co2 with your priming sugar. If you do not add any, you may be waiting a very long time for those bottles to carbonate. Also, use strong bottles. And sample a small amount mixed before you decide to blend, and try to get a feel for the ratio you want to blend. 1:1 may not make the best tasting beer. It sounds like you have 2 pretty good beers, you don't want to end up with 1 ok beer.
Why not blend the two and let them sit in a small carboy for a few months so you can make sure the gravity it stable before bottling?
Mostly because it's 1 gallon of each beer, so I would either have to use a 3 gallon carboy and have a lot of headspace or I would need to blend and have 2 separate 1 gallon carboys. In the end I'm just nervous about oxygen exposure and acetic acid production. I don't keg so I don't have co2 to purge. Is there an alternative to using co2?
It sounds like you've made two beers that you are pretty happy with. What's the motivation for wanting to blend them?
