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I read that bringing the secondary fermentation temperature to 80 degrees will increase the (good) bacteria growth to achieve noticeable sour flavors in as little as 8 weeks. Has anyone experienced similar results? I've seen references to folks allowing it to sit for a year or more without...

Well, the good news is that on the morning of day 4 I swirled the carboy a bit and by that evening fermentation was fully active. I guess this stuff just takes a while to take off sometimes...

Any chance of a bad infection (as opposed to a good infection from the bacteria included in the Roeselare)? Everything I know about brewing in the past has been about pitching plenty of yeast, using starters, etc., all with the goal of getting the fermentation active fast and early to avoid...

I have it in a converted chest freezer dialed in at 67 degrees.

I brewed a Flanders Red on Sunday and pitched a packet of Roeselare directly into the primary (no starter, as recommended in online forums). I smacked the package the night before and it seemed to swell slightly, but not as much as other packages I have used in the past. I'm a little...