ChadChaney
Well-Known Member
I have a few batches of sour working, a Berlinerwiesse with WL berliner yeast, A Belgian Golden on WL Sour Ale Blend and a Flanders on Roslelere. My question is this; all batches were pitched with the mentioned yeasts as the primary and only yeasts pitched, how long at I looking at for fermentation, do I really have to wait a year?