I brewed a low hop Imperial Stout and used the dregs from the Trinity BRewings WIld growth to help my white labs california ale yeast ferment it in Primary. I'll make a little time line so you get a better idea.
Secondaried on oak cubes w/gravity at 1.022
Gravity at 1.017 Added 1lb Malto Dextrin
Gravity now at 1.026
Gravity - 1.018
As of today the gravity has been chillin at 1.018 for 2 weeks and the aroma is of signature horse/hay/wet wool. Amazing. The taste is right about where I want it as far as acetic qualities go too so I'm thinking about bottling it.
So my question is, being that this is my first time bottling a sour, is there anything special I need to do? I've read that Brett/Lacto can work very slowly and for long periods of time. Last thing I want is a bunch of bottle bombs.I'll be using traditional caps as I don't have a corker. Also, what do you think I should shoot for as far as carb levels go? What lends itself well to something like this? I was thinking low, around 2.5 volumes.