Hell all I am trying my first sour beer and need some help. It was my first so my strategy was to follow Jamil's Flanders method where I would let normal beer yeast ferment a portion then let the sour bugs get the rest. My recipe was very simple just pilsner malt and a pound of cara pils. Starting gravity was around 1.072. I mashed pretty low like 149 for somethings like 100 minutes, figuring the bugs could chew through it more easily. The beer yeast I used was Wyeast PC Flanders Golden Ale. I pitched one half quart jar of slurry from a strong dark I just did that finished at 13%. I did not make a starter at all I wanted the yeast to pretty much fail to leave some sugar for the bugs to munch on. It took the yeast like 2 days to take off and after 3 days the beer was at 1.040. So I cold crashed the beer for like 3 days at around 45 degrees hoping to get as much of the yeast to flocculate as I could and racked that to a bucket. To the bucket I then pitched dregs from a jolly pumpkin bam beer and also from a bam noir, and a roselare yeast pack. I peeked at the beer a couple of times to make sure the beer yeast did not kick off and it really did not appear so. The bugs have only been in there for 3 days but out of curiosity I took a gravity reading and it showed around 1.007. I feel stupid because I forgot to take a gravity reading when I transferred the beer to the bucket. Could any of the bugs possibly have started fermenting the beer already after 3 days? Or did too many beer yeast cells make it over the finish the beer out? The beer appears to have a slimy top coat forming on it not really like a krausen so I am hoping it was maybe one of the bugs that is strarting to ferment the beer but from my understanding they take a really long time to do anything so I was not expecting the beer to be so low already. At that gravity is there anything for the bugs to work on at all? I put the pound of carapils in just in case something like this happened as I understand that bugs can eat the dextrines. I was going to maybe add a pound of dissolved corn sugar should I wait until a pelicle has formed to do this or is that not recommended at all? I know this was a long post sorry and thanks for any advice. I am attatching a pic of the beer as it looks right now as I mentioned it seems to have a slimy kind of top coat thing forming and already smells a little funky.