Seven days in the primary an I am still stuck at 1.02. Wonder how long this will take? I've seen a few posts on some other blogs that suggest using champagne yeast? Guess I will go to the LHBS on Thursday after the holidays and see what they think.
Update: After 2 days with some Champagne yeast the beer if finally on the move. Down to 1.01. I will let is sit for a week. In the meantime I am brewing a clean beer to mix with this one. Hoping this will add a bit of complexion to the final taste and round out the beer better than the straight lactic sour beer.
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