I made a berliner weisse and pitched some brett in to it. I pitched the brett in to it on 11/5 of this year and it dropped from 1.006 to 1.005 since. I'm not sure how much more it will drop or how rapidly, but I wanted to get this bottled in early december if possible. How much carbonation will 1.005 produce if say, it fermented down to 1.000, in the bottle?
ps. I know I should wait, but I have a friend coming in to town and really wanted to let him try this.
ps. I know I should wait, but I have a friend coming in to town and really wanted to let him try this.
