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====Bob Sylvester's Priming Guide====
[http://saintsomewherebrewing.com/ Bob Sylvester from Brasserie Saint Somewhwere BrewerySomewhere] describes his method to bottle conditioning saison/farmhouse style beers on a commercial scale (amounts are for a 7 barrel/217 gallon batch of beer) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1154486281246251/?comment_id=1154705631224316&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Bob Sylvester on his bottle conditioning methods on MTF. 09/26/2015.]</ref>. This method achieves high carbonation levels that are appropriate for saison styles. The sugar levels listed assume the beer is not barrel aged and has residual volumes of CO2 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1462140453814164/?comment_id=1463189457042597&reply_comment_id=1463299223698287&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Discussion on MTF with Bob Sylvester, clarifying residual CO2 levels in his finished beer. 11/07/2016.]</ref>:
# All my beers have a final gravity of pretty much zero. I use plain cane sugar. I've found it to be pretty yeast friendly and the results are faster with sucrose. Not sure why dextrose became popular. Most of us don't brew with corn, so why add it at packaging.
# Bob prefers Red Star brand dry champagne yeast. Suggested alternatives include [http://www.scottlab.com/product-57.aspx EDM wine yeast], Maurivin PDM, and Fermentis Safoeno VR 44 <ref name="Gus_Sylvester_Method">[http://thefarmhouseobsession.blogspot.com/2016/06/kathleen-round-3-more-hops.html "Kathleen Round 3 - More Hops!" The Farmhouse Obsession Blog by Andrew "Gus" Addkison. 06/08/2016. Retrieved 06/08/2016.]</ref>.
# For 7 barrels/217 gallons of beer, re-hydrate 250 grams of yeast in 3.5 gallons of 108-110°F water and then dissolve the 12 pounds of cane sugar in the water with the re-hydrating yeast (1.15 grams of yeast and 0.885 oz of sucrose dissolved in 2 fl oz of water per gallon of beer, or 6.628 grams of sucrose per liter of beer). The amount of yeast is less important than the amount of sugar <ref name="Gus_Sylvester_Method"></ref>)<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1917477671613771/?comment_id=1917618818266323&reply_comment_id=1917621641599374&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Bob Sylvester on rehydrating yeast and sugar together. Milk The Funk Facebook group. 12/13/2017.]</ref>. I do this first and let it bloom while I transfer the beer from the fermenter to my kettle. Takes about 20 minutes. By this time the yeast is about to crawl out of the bucket.
# Add the yeast slurry just before the transfer is finished as this will help incorporate the slurry. Carbonation happens the same day as packaging if done correctly.
# Sounds counter to everything you've learned, but don't gas purge the bottles. The yeast will uptake the O2 in the head space.
# Sanke keg conditioning uses the same exact process but back the sugar down to 8 pounds (0.59 ounces of sucrose per gallon of beer or 4.4186 grams of sucrose per liter of beer) and keep the yeast at 250 grams.
# Wait 10 days. That's it. With time, the initial "rough" carbonation you get in the first couple days will mellow out into the fluffy stuff.
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Editor's note: this equation results in about 2.5 volume of CO<sup>2</sup>, according to [https://www.brewersfriend.com/beer-priming-calculator/ Brewers Friend's priming calculator]. This guide might only be applicable to Brasserie Saint Somewhere's processes and yeast. We encourage brewers to experiment with the amounts of sugar they are adding until they achieve the desired carbonation.
</blockquote>
===Oxygen exposure===