hotwatermusic
Well-Known Member
I currently have a Berliner going that was soured down to 3.4 pH and then reboiled and pitched with a can of A20 citrus from Imperial. It was around 4.5 gal. of 1.038 wort. Fermentation was a bit slow, never vigorous and quickly tapered. I added apricot puree hoping to rekick fermentation. It did and again quickly slowed. I then figured I would dry hop, hoping for that secondary ferm that can come with dry hopping. That's where I stand now but there isn't much activity. Only day 6 but I don't know how long to wait for better attenuation. I've heard of this strain being an over attenuator but that hasn't been my experience with this or my one other time using the strain. Am I alone in this?
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