In general bret does not give much sourness alone.
I finally got around to using this yeast this last Saturday. I am going to rack it this weekend hopefully onto some peaches.
Originally Posted by phished880
Here is a picture of mine. Look at this pellicle. No do keg like i originally wnated to or wait it out....?
I would wait for the pellicle to drop and then keg. Is that foil on the carboy? Keep oxygen away from the bret will lessen the pellicle and any acetic flavors.