Bisco_Ben
Well-Known Member
Greetings. So I have been extensively brewing hoppy kettle soured beers both at home and commercially for the last year or so. Most have been around 5-6% abv and have never had an issue fully attenuating with us-05/cali ale. At home the other week I decided to brew my first Imperial kettle sour which landed me with an OG of 1.073. I added 8 capsules of L. Plantarum probiotics which after 4 days got me down to 3.2ish pH. When I opened the lid to my kettle I had an unfortunate sight of active fermentation which doesn't usually happen with these capsules. I took a gravity reading before heating and I was down to 1.060. I only heated to 165*F to kill anything before fermenting hoping it would kill whatever got in there and maintain the alcohol produced. I just took a gravity reading now which is about 9 days after getting it into the carboy and while the beer tastes great and clean, I am stuck at about 1.020 and would like to get it down into the 1.010-1.012 range. I used US-05 for fermentation. I just spun the carboy back and forth the suspend some yeast but am looking for any suggestions on finishing this beer thinking that rousing the yeast isn't going to quite cut it here. Any insight is much appreciated!