I am shocked to see that my year old sour went from 1.051 to 1.012 yet it tastes about as dry as champagne and nice and sour, i bottled it anyway so im sure im gonna have some nice beer volcanos in a few weeks, a year old lambic should be at or under 1.005 right?
I would have expected so, but perhaps the mash regimen was a bit high and the bugs couldn’t metabolize it fully? Hard to say. Was it a turbid mash? Were the bacteria active(pellicle, etc…)?
i did not turbid mash, i mashed @ 158F if i remember correctly, and i fermented with a clean ale(us05) yeast before adding the bugs if that makes a difference, i did not get one of those cool crazy powdery pellicles i got more of a skin with bubbles that would not pop, beer tastes good though, similar to cuvee renee , i was gonna add fruit but i kept it straight.