Originally Posted by phished880
So I kegged this last night. The hydro sample didn't really have any sourness but a good "earthy/funk" to it. What astounded me was the FG .998?!?! Is that even possible? I would love to hear if anyone has had a beer go that low.
Alcohol is lighter than water, so it certainly is possible. Wine, meads, sake etc... often finish below 1.000 since they are much lower in unfermentable dextrins than beer. Brett has an enzyme that can break-down these dextrins and continue fermenting.
Brett doesn't create much sourness, that is really the domain of lactic acid bacteria. Brett can make some acetic acid (vinegar) if exposed to enough oxygen, but that doesn't play a large role in sour beer production.
Glad that blend worked well, I didn't get a chance to use it when it was out.