« on: December 05, 2014, 08:40:09 AM »
Thanks a bunch dude. That's basically what I had in mind, but needed corroboration.
Acerolas do have pits, but I removed them and did a reduction before adding it in at the end of boiling.
Any Idea on how time would affect sourness vs funkyness?
As far as tasting, the beer is in a glass carboy and I've read and been told that breaking the pellicle is a sin, as oxygen might sour up the beer.
But at this point I'm leaning towards bottling and praying. FG should be very low, since it was under 1.005 when I transferred to secondary. And that was over 3 months ago.
Mort is steering you in the right direction.
I just wanted to add that the beer is 'ready' for bottling as soon as the gravity stops dropping. With brett in secondary, I'll take a gravity reading once every few weeks and bottle/keg when I get two or three constant gravity readings.