tacks
Well-Known Member
- Joined
- Dec 28, 2012
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Hi all, I've been sitting on my first sour for about 8 months now, and I know that I still have a significant amount of time to go before bottling, but I just wanted to get some info ahead of time from people who have more experience with these kind of beers. I brewed a lime rye beer and put in a Wyeast 3278 initially. Since then I have added dregs from a Rodenbach Grand Cru, Jolly Pumpkin Bam Noir, and a Bruery Mischief. I have pellicles which shows me the bugs are active, but I'm not exactly sure about how long I should continue to let it ferment. Do I need to take gravity readings like with an unsoured beer? I was under the impression that about a year was the standard time it took to allow proper development for a beer of this type, but I am now seeing several people are aging their beers for up to and over 2 years before bottling/kegging. Any insight into what my timeline should be would be appreciated.