williamelvin
Member
I'm currently dry hopping a wheat-based beer fermented with Wyeast 3942 and WLP672 lacto brevis which dropped from 1.050 to 1.010 over 25 days and had held steady for five more days before I started the dry hop. This puts it right on target for 80% apparent attenuation as stated by White Labs and just beyond the range for the 3942.
If the gravity has been steady this long should I be safe to bottle once finished the dry hop (I plan to check gravity again), or is there concern that the lacto will continue to work on the longer chain sugars? Any insight is appreciated.
If the gravity has been steady this long should I be safe to bottle once finished the dry hop (I plan to check gravity again), or is there concern that the lacto will continue to work on the longer chain sugars? Any insight is appreciated.
