Ok. so way back a year ago, I had an export stout pick up a Brett infection and stall out at 1.020, decided to sour it; used the white labs Flanders blend, let it sit a year, racked in onto 12#'s of sour cherries.
at that time I brewed a basic saison with about 2 pounds of rye and siphoned that onto the trub, ( I know, you aren't supposed to leave ale on Flanders trub... but it's not like I was making a convention Flanders), .
I had a vial of ECY Flanders mix and pitched that as well... ( I know, I'm pretty much breaking all sorts of rules), fermentation was slow to get going but it took with vigor in 2 days. Mind you this was early July and temps were in the 80's.
Long story short, I took a sample last night and it tastes perfect. pH was 3.2.
does that seem like an unusually quick turn around for a sour?