2 months ago I pitch a vial of WL Belgian Sour mix 1 into a 1060 wort (50 pils 30 raw wheat 20 malted wheat), it fermented vigourously for a week or two, then it continues to bubble really slowly, a bubble every few minutes, but there's no pellicule. I was wondering if it was normal or not at this stage?
I took a small sample to taste... there's a brett caracter but not really acidity or sourness yet.
Thanks!
I took a small sample to taste... there's a brett caracter but not really acidity or sourness yet.
Thanks!