Changes

==How to package==

===Re-yeasting===

When bottling or priming a keg at packaging time, the brewer should consider re-yeasting. In a long aged beer, especially an acidic beer, the ''Saccharomyces'' will mostly be dead already. This leaves ''Brettanomyces'' in charge of conditioning the beer. Although some lactic acid bacteria are capable of producing CO2, their contribution is probably negligible. It is also possible that homofermentative LAB will consume a portion of the sugar before the ''Brett'' has a chance to produce CO2. Re-yeasting is a very effective way to ensure proper CO2 levels in an aged sour beer. Another benefit of re-yeasting is that it tends to help avoid (or minimize) [[Tetrahydropyridine]] production.