I haven't posted in awhile but I am about to bottle my first sour and I'm super excited. It's been sitting for a year on April 5th, opening day of baseball! Anyone have any suggestions? Do I just bottle as normal?
You'll likely need to add more sugar than typical. The standard priming sugar amount assumes a certain amount of CO2 dissolved into the beer. As it has sat for quite a long time, the CO2 has left solution and no longer remains. For more see: http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html Under "Bottling".
I actually added a pack of US05 in addition to the sugar, and it still carbonated slowly. I don't know if it was necessary, but that was my experience.
I always add some extra yeast, usually US 05, sometimes champagne just for fun. And obviously sugar. Sours take there time carbonating, usually at least a month, although I have a sour wheat drinking right now that took almost 3 months to reach full carbonation. Just be patient.
