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Do you think it'll go down a few more points? If so, would it be a good idea to not use priming sugar and let it carb naturally?

Hi all, Story; I have a imperial porter that with an OG=1.077 (22-6-17) mashed at 70 degrees C, fermented with S-05 for 3 weeks. The yeast finished, leaving a Gravity=1.030. I transferred to secondary vessel containing 2nd use Roeselare and added another 1oz of french oak staves. I measured...

I have followed Steve Piatz's process for making a Lambic extract. I brewed as normal and allowed the wort to cool naturally in my fermenter and sit in the kitchen for 2 days. This morning I have full blown fermentation happening; without pitching my smack pack of Wyeast lambic blend and...

I can relate. I did something similar to you and mine is 1yr and 2 months old. Smells great but lacks acidity. 9 months in I added 100gms of moltodextrin. And still no luck. Gavity is 1.007 and stable for 2 months. I'm going to brew an acid beer with just lacto and then sac; mash low for simple...

I have a sour porter in secondary. OG=1.054 Fermented 1st with WLP672 lacto brevis keeped warm for 6 days. I transfered to secondary with 2nd gen Wyeast Brett lambicus yeast cake. Only after this have I found out that without sacc beers tend to be thin and watery before Brett. And that's...