Changes

A: Despite internet rumors, sour or mixed/Brett fermentation beers don't always end up at or below 1.000 final gravity(some can end up quite a few points above that, depending on the microbe selection and the wort composition). 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. If kegging instead of bottling, packaging before the final gravity is reached is ok since kegs can hold the additional pressure, and the carbonation can be adjusted. See the [[Packaging]] page for details on how to package your beer.