joshrosborne
Well-Known Member
So, in March, I brewed a sour brown with Roeselare and a month or so later found out my office was being closed and I would have to relocate. Fast forward to today and that beer is still in a carboy. My house sale closes in the middle of next month and I don't know what to do with this beer.
My options are:
1) Bottle it. It is only 1.01'ish right now, so I am very, very hesitant about this option. I took gravity readings in September, October, and today and the gravity hasn't budged at all over this time. It is sour and very complex already due to the Jolly Pumpkin dregs I pitched, but still. That's a lot of points left. The next highest FG of a sour I've bottled in the past was 1.006. If 1.01 is as far as it's going to go, I have no problem with bottling, but doesn't it seem awfully high?
2) Drive it the four hours up to my new residence. I also hate this idea since I don't have any kegging equipment or way to flush with CO2.
What do you all think?
My options are:
1) Bottle it. It is only 1.01'ish right now, so I am very, very hesitant about this option. I took gravity readings in September, October, and today and the gravity hasn't budged at all over this time. It is sour and very complex already due to the Jolly Pumpkin dregs I pitched, but still. That's a lot of points left. The next highest FG of a sour I've bottled in the past was 1.006. If 1.01 is as far as it's going to go, I have no problem with bottling, but doesn't it seem awfully high?
2) Drive it the four hours up to my new residence. I also hate this idea since I don't have any kegging equipment or way to flush with CO2.
What do you all think?