Brewed a Farmhouse Ale in April of this year using Wyeast 3711(French Saison) OG was 1.058 was in primary for 12 days it finished at 1.011 on May 5th Transferred it to secondary and pitched 1 vial of wlp655 Belgian Sour mix it been in secondary for 3 months I checked the gravity today and it's at 1.006 slightly sour but not quite where I think it should be. My question is, should I add some sugar to it or just leave it alone and let the Brett finish eating the sugar left in it to make it sourer?
in need of some advise
- Thread starter adixon3
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I would leave it alone. What is the pH? Not sure the Brett will get it much lower than 1.006 but the Lacto and Pedio will keep at it for awhile. I would monitor pH and sample every 2-3 weeks.
Are you going to bottle condition it?
Are you going to bottle condition it?
Similar threads
