I'm working on a small batch of Washington's Small Beer recipe (one gallon). It occurred to me that any carbonation in the original product would be incidental to the process itself (18th century) and likely not deliberate. I could be incorrect though. I want to be authentic in the process (using modern hardware,etc.) but also want a palatable beer. Since I'm not using forced CO2, I could bottle it still, add a low priming mixture or prime it to the average ale or stout level. Any thoughts or experience with this? Thanks in advance.
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