heywatchthis

Recipes 

I brewed a pale(ish) sour with a combo of base malts (golden promise, vienna and munich). I transferred it today for the first time since brew day, and it already is tasting VERY sour...like it might be done soon. The OG is down to 1.007. I know I need to let it sit another month and get another gravity reading, but should I be thinking about moving on to the next stage (bottling it or adding fruit) if the gravity is stable?

cervezarara

Recipes 

I believe this depends on what you used to sour. If you used lactobacillus, it may be done. If you pitched pedio and brett, they can be super attenuative and it may get a lot lower. At any rate, they might take a while (like 1 year) for the flavors to more fully develop.

Coff

Recipes 

What were the yeast strains you used?

It sounds like its almost there but it might take months to attenuate another 3 points or so. I did a Belgian Golden wort with Bugfarm 5 and after 2 months it was at 1.009 and was awesomely (sp?) sour. That was about 3 months ago and I haven't taken another reading since. I probably will next month and see where it's at after 6 months.

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Kegged: Berliner Weisse, Belma Provisions Saison, Saison Ete, Cascade Pale Ale, Centennial Pale Ale
Primary: The Farmer in the Rye (saison)
Secondary: Consecration Clone, Mango Saison/w Brett
Bottled: Sour Golden Strong, Saison Brett, Drie Saison,ESBrett, Brett Trois IPA

Philadelphia Homebrew Club

Twitter: @ecoffy
Instagram: @ecoff

malevolent

Recipes 

What did you pitch with? Lacto will finish that fast easily, but brett and pedio there is no way.

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Primary: nothing :(
Secondary: nothing :(
Long Aging: Flanders Red (to be bottled this summer)