Excited about my first sour!

[GRBC]

Brewed on my birthday in March, racked to a 5 gallon better bottle after 30 days, and checked on it for the first time today (@ 6 months). Filmy white pellicle on top. Sample tastes delicious! Firmly tart, smells just like a good commercial sour. A little surprised that the gravity is only down to 1.012. It might be hard to stick to the plan of waiting a year to bottle if it tastes this good now!! Here's the recipe:

Oud Bruin

Style: Flanders Brown Ale/Oud Bruin
Type: (null)Calories: 220.27
Rating: 0.0Boil Size: 7.71 Gals
IBU's: 21.61Batch Size: 5.50 Gals
Color: 22.2 SRM Boil Time: 60 minutes
Preboil OG: 1.055
EstimatedActual
Brew Date: - 03/11/2014
OG: 1.068 1.061
FG: 1.014 -
ABV: 7.12 % 7.99 %
Efficiency:70.00 % 62.86 %
Serve Date: 03/12/2015 -

Grains & Adjuncts
AmountPercentageName Time. Gravity
10.00 lbs 58.82 %Briess Pale Ale Malt. 60 mins. 1.036
4.00 lbs 23.53 %Briess Munich 10L. 60 mins. 1.035
1.50 lbs 8.82 %Briess Extra Special. 60 mins. 1.034
8.00 ozs 2.94 %Briess Red Malt Wheat. 60 mins. 1.037
8.00 ozs 2.94 %Melanoiden Malt. 60 mins. 1.037
8.00 ozs 2.94 %Oats, Flaked (see note). 60 mins. 1.037

Hops
AmountIBU'sName Time AA %
1.00 ozs 21.61Goldings, East Kent60 mins. 7.20

Yeasts
AmountNameLaboratory / ID
1 act pkgsRoeselare Ale BlendWyeast Labs 3763

Additions
AmountName Time Stage
2.00 tbsp Malto-Dextrine 60 mins Boil

Mash Profile
Profile Name: All Grain Profile 1

Grain Temp: 70.00 °FMash Tun Vol Loss: 0.50 Gals
Grain Absorption: 0.13 Gals/lbTun Temp Loss: 0.00 °F
Cooling Shrinkage: 4.00 %Kettle Trub Loss: 0.75 Gals
Hourly Boiloff: 1.20 Gals/hr

Mash Steps:
Infusion 60 [email protected]°F. Add 29.75 qts water @ 163.6°F
Batch Sparge 11.93 qts water @ 170.00 °F

Water Profile
(none)

Fermentation Steps
Name Days / Temp Estimated Actual
Primary30 days @ 68.0°F 03/11/2014 03/11/2014
Secondary335 days @ 66.0°F04/10/2014 04/11/2014

Carbonation
(none)

Notes
Steep the flaked oats in the BK once temp reaches 170 & remove prior to boiling.
Pitched some dregs of Oud Tart and Tart of Darkness along with the roeselare.

 

[GRBC]

Here it is today. How do these beers change between 6 months and 12 months in the secondary? More sour, more Brett funk?

 

[roink]

The beer might dry out some more and that sugar will be consumed by Brett and Pedio, so you can expect some more Brett and Funk.

Furthermore there will be yeast autolysis. The compounds released will be consumed by Brett which leads to additional funk.

If the taste is great now you could take bottling into consideration.
I would bottle without any additional sugar. You can drink it flat or wait until the FG dropped a little more and the carbonation is good. At this point you have to drink it quick or place the bottles really cold to slow down further fermentation.