Weasel Rodeo

Discussion in 'Southwest' started by icetrauma, Aug 17, 2012.

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  1. BK1017

    BK1017 Initiate (0) Nov 9, 2009 Texas

    I listened to the most recent 'The Session' episode from the Brewing Network, on which they had Garrett Oliver from Brooklyn Brewery. They were talking about Local 2, which is also bottle conditioned (but with champagne yeast). Garrett was saying that to achieve uniformity with bottle conditioning, the brewery will filter the beer after it has finished fermenting out and then add the bottling yeast and priming sugar for bottle carbonation.

    How do you guys at JK handle this process? Are you stopping the primary fermentation a few points higher than the desired gravity, then adding the farmhouse yeast/wild yeast to finish the job? Or are you adding priming sugar at bottling and letting the primary yeast (in solution) do it's thing? Any info would be appreciated.

    Keep making great beer.
    BK
     
  2. j3oomerang

    j3oomerang Initiate (0) Apr 26, 2012 Texas

    Bought some Weasel Rodeo today. It was flat. Flavors were there though. However, I feel it would have been amazing with proper carbonation.
     
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