Similar to the thread jalgayer has going, i have a question and don't want to jack his thread.
I've got a Flanders Red going since April. Fermented with US-05 first, then added WY Roeselare blend in the secondary (along with an oak dowel). I added maltodextrine about 1 month into conditioning (June) and it didn't sour very quickly, nor did i expect it to. It's been fairly steady in it's sour taste when i sampled last month, with only a moderate pellicle.
However, of course due to the sampling, now the pellicle is pretty thick and it's gained quite a bit more sourness. My goal is to keep a Flanders Red going in the same carboy with the same dregs, and i'm itching to brew up the next batch and keg this one. Since i really like 'em sour, i planned on using bugs right from the get-go.
My question at this point: is this going to keep getting sour? I know to continuously taste, but when will/should the sourness plateau? Would i be better served leaving this in the carboy for, say, another 6 months and continue to add a bit more air (by sampling) along the way? I'm really itching to get this kegged and a new, more sour batch going, but i don't want to rush this one.
Thanks in advance, and sorry for the ignorance on my first foray into the sour world.
~~ Malted barley wants to become beer. ~~
Reason: added maltodextrine, not lactose