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I'm not too familiar with sour beers (they don't seem as popular where I'm from), but I picked up a few bottles by Almanac during a trip to California. I know that sour beers are usually conditioned for a long time before bottling anyway, so I don't need to be in a hurry to drink them, right...

I have a Dogfish Head 90 Minute clone (1.092 OG, 1.025 FG, 8.8% ABV) that spent 1 week in primary and 2 weeks in secondary. I primed with 1 oz corn sugar per gallon. After 3 weeks in the bottle at ~73F followed by 3 days in the fridge, it doesn't seem to have carbed at all. I know bigger...

I brewed and pitched this IPA last Sunday night. The vigorous part of the fermentation was over by Wednesday or Thursday. I've been out of town the last several days, and today I noticed this milky residue on the walls of the carboy along with a layer of bubbles. I haven't seen this before...

I understand that for most brews, you can generally forgo a secondary and just leave the beer in primary for a month (or longer) without getting autolysis, etc. But I'm planning on brewing a RIS soon, and it seems that many people bulk age for 6+ months. That's probably too long to leave in...