Changes

A: The best guide is long term stability: if your gravity has remained stable between several readings, then your beer may be ready for packaging. However since the different organisms involved in sour beer production grow at different rates, a beer that was stable over a short period may begin fermenting again. Ideally you should look for stable gravity readings over a period of two months. When blending (especially with a non-sour beer such as a clean Saison), it is best to rest the blend in a fermenter for two months to make sure the gravity is stable. Don't assume that a low gravity clean beer such as a very dry Saison won't further attenuate once blended with a sour beer with Brett in it. See the [[Packaging]] page for details on how to package your beer.