hey all, i have a mini-sour batch going running on (in part) the wyeast lambic blend. it currently has some nice lacto bubbles going all over the top, and has for a few weeks. it's been fermenting for about 2 months now, so still pretty young. my questions is, will the lacto bubbles ever stop? or is that something that will always be present until i bottle it?
I'm not really sure if there are obvious visual phases something like this will go through (key visual cues to look for?) or if i'm just left to tasting it now and then to see where its at. any advice would be helpful, thanks!