I had a sour that sat in my closet for a little over a year, until it finally got bottled. I rebrewed the same recipe and pitched on the cake, which was a combo of dregs and sour belgian 1. Haven't seen any "typical" fermentation activity like I would expect. But a pellicle looks like it is starting to form 2 days later. Should I be worried? Should I pitch a new sach strain? Or just RDWHAHB? Thanks everyone!