ok im back with some results. the gravity is at 1.054. pre boil OG should have been 1.058 so i think im in the clear on that one, the krausen has buggered off and the lacto invasion continues. ph is staying at 3.7 (id like it lower). also there is no bubbling.
should i let this baby sour for another couple days or boil it and pitch? (im going to pitch imperial dry hop yeast)
the dry hop yeast is similar to Saccharomyces "Bruxellensis" Trois – WLP644
and some other things, so who the hell knows what im making here