Our chimay looked to be infected, so we went ahead and soured it with WLP belgian sour mix.
Is low abv an issue? This batch has been an issue since we started it. First we missed our numbers, coming in at 1.045 instead of 1.058 and now we had to sour it to try to salvage it after a film formed ontop in the secondary.
Does abv matter in sour? We were planning to let it set until next may.