williamelvin
Member
I posted a version of this question over in the Lambic and Wild forum, but thought I'd give it a shot here as well:
I have a beer going which was fermented with Wyeast 3942 and WLP672 lacto brevis and dropped from 1.050 to 1.010 over 25 days and had held steady for five more days. 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, or is there concern that the lacto will continue to work on the longer chain sugars?
Any insight is appreciated as I haven't been able to find much information about the 672 where it isn't being used alongside Brett or other bugs.
I have a beer going which was fermented with Wyeast 3942 and WLP672 lacto brevis and dropped from 1.050 to 1.010 over 25 days and had held steady for five more days. 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, or is there concern that the lacto will continue to work on the longer chain sugars?
Any insight is appreciated as I haven't been able to find much information about the 672 where it isn't being used alongside Brett or other bugs.
