Currently have a batch going that I hit with a Abbey Ale yeast in primary for 2 weeks. After those two weeks I hit it extensively with Peaches and also added some Brett. Now a month into secondary I am debating on the best way to bottle condition for an additional 2-3 months. So my question is what techniques have my fellow BA's used that worked favorably for their Brett beers?
For the only sour that's made it to bottling so far, I just used priming / carbonation tablets like these: http://www.northernbrewer.com/shop/fermenters-favorites-fizz-drops-8-oz (though not that brand) & they worked fine. They eliminate wondering if the priming super got evenly distributed.
