I made my first sour a couple of months ago, and racked it after three weeks in the primary. A lot of trub and yeast had fallen out, and fermentation had dramatically slowed. 1.058 OG and was at 1.012 when I racked. Its been a little over a month since I racked, and there is a lot of trub/yeast built up at the bottom again. Should I be worried about this? Should I rack again?