Bottling a sour(ish)

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wilfh
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Joined: Sat Jun 30, 2012 4:09 pm
Location: Half way between Newcastle and Sunderland

Bottling a sour(ish)

Post by wilfh » Wed Jan 21, 2015 10:11 pm

I have a wheat beer that finished at 1.012 and I kept a gallon and added a vial of white labs wpl 630 which I got for 20p (out of date)

It set off again and has calmed down again. However....
Will the lacto keep going and therefore when should I bottle. Or should I let it age for a bit longer?
Anyone used this yeast blend
Wilf

What y all think?
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