shit took 4 and a half weeks to attenuate completely. What a pain in the ass.
That said I might re pitch this yeast into another brew to see how the fermentation carries on during a re pitch. I'm thinking the beer will be a re brew of Sean Paxton's Archaic Beer, an Oierbeer type malt bill. This was one of the best beer's I've made in my opinion, the perfect mix of complex malt flavors, spicy yeast and low level sourness.
I need to brew it's been a few year's since I've seen so many of my boy's empty.
3 hours ago