Originally Posted by PlinyTheElder
A couple of homebrewing questions:
1. I'm bottling a sour in the coming month due to my moving. It has only been ~6 months so I'm not sure how much gravity is left for Brett or whatever to eat up. Should I take this into account when bottling ie: use less priming sugar? Also, do I need to pitch some extra yeast?
Whats the gravity? Its hard to say unless you know that. It wouldnt hurt to add some wine yeast, or US05 at bottling. My first sour beer never fully carbed up, probably 2 volumes, and I think its bc I didnt re-yeast. But I have no evidence that thats true its just a hunch.
What are the bugs in it? Brett, Lacto and Pedio? Its it viscous at all? If its fully attenuated then youre probably safe, but its hard to say.