05/14/13 07:16 AM
Flanders red-stuck or finished?
This is another variation of the "when can I bottle my sour beer?" question, but hopefully with a twist. I made a Flanders red with Roeselare blend about 13 months ago. It's been sitting at 1.010 (from an OG of 1.057) since late October. 3 months ago I added some cultured Cantillon dregs, and whilst it formed another pellicle within a couple of weeks, there was no further attenuation, despite increased sourness.
When I mashed this beer I deliberately made the main rest at 69C to leave dextrins. Could it be that the beer still isn't finished, or is this gravity acceptable for bottling? The beer is certainly exactly where I want it in terms of flavour, with just enough acetic character.
What do you think? Is it safe to bottle?