I bottled a sour brown I brewed in march '09. Being my first sour experiment, I didn't think to add yeast at bottling. I'm not concerned about it taking a long time to carb up, but will it carb? It was pitched with wyeast roselare when it hit 1.030. I bottled this 2 wks ago and I did notice little pellicle's forming in the bottles the other day. How long should I let it be before trying one?