Originally Posted by cadillacandy
I usually go off of taste rather than set timeframes.
With sours, this really is the way to go.
I've had Flanders Reds in the secondary for 18 months, and I've had Golden Sours in the secondary for 5 months. Just go off your taste and you probably won't mess it up.
BJCP National Beer JudgeOn deck:
German Pilsner, CAP, Golden StrongFermenting: MOVINGSouring:
#32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders BrownConditioning:
#38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy CiderDrinkin': #16 Lambic 1.0 (Drunk Monk BOS)
, #84 Fall Cider