user 22118
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- Jul 4, 2008
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It has been aging at 55*f for the entire time and is super funky with the brett character. It finished the primary ferment at 3.5*plato (1.014) and has slowly gotten to 2.3*plato (1.009). The acidity is there, but there is such an extreme amount of funk that I don't know if I should wait another couple of months and hope that the sour comes through more or if I should just bottle it up and see what it does in the bottle. I don't think that it will drop all that much more in the sugar, possibly to 1.5 over a long mothereffing time. I am not going to be that patient either
Also, I am going to use champagne glass and want it well carbed. What kind of priming though should be used. 80% of normal. So that if I am trying to prime 5 gallons to 3.5vols and would normally use 8oz, should I go with 7oz instead (roughly)?
Also, I am going to use champagne glass and want it well carbed. What kind of priming though should be used. 80% of normal. So that if I am trying to prime 5 gallons to 3.5vols and would normally use 8oz, should I go with 7oz instead (roughly)?