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Yeah, I used 4 oz of maltodextrin per 5 gal batch per the recipe. I figured that might be a partial reason for the high gravity since it's only 5 percent fermentable by sacc and Brett might take a while to convert it. I'm not too worried about it, still plenty of fermentation activity in...

First off, thanks to the OP Amanda! :mug: I only recently found out that I friggin' love sour beer but good 12-oz bottles go for $12 and good 750ml bottles go for $15-$30 and that's an expensive habit for someone that likes a few beers every day after work. My girlfriend also has never liked a...