Too soon to be sour? - Page 2

rebel80 · 01-08-2012, 03:31 AM

Quote:

Did you take any samples? Where is the gravity?

I would expect a brett secondary to go close to 1.000.

I wasn't going to because I was trying to maximize how much gets bottled, but I didn't realize it would go all the way down to 1.000. I will definitely take a sample before I bottle it up. Thanks!

Calder · 01-08-2012, 04:06 AM

Quote:

Originally Posted by ReverseApacheMaster

Did you take any samples? Where is the gravity?

I would expect a brett secondary to go close to 1.000.

The last 3 I did ended at 1.006, 1.007. and 1.009. All between 9 and 12 months in the fermenter.