First

[TastyAdventure]

I just brewed a 10 gal batch, and took off 1 gal to sour my first ever! OG 1.057.
I pitch some 1762 and poured some harvested Brett I got from a friend (3 diff types of Brett).
Any ways, my main question is, how long should I wait before taking a sample taste?? I know I am in for a long haul. What can I expect taste wise at different intervals of the aging process?

 

[Coff]

If its just sacchromyces and Brett you won't have to wait all that long, 2-3 months or whenever the gravity is stable. Its not going to be a sour beer, its a Brett beer since you didnt say that there is Lacto and Pedio in the beer. All that youre really looking for with a beer with Sacch and Brett is a stable gravity, then you'll be fine to bottle.

2-3 months is safe, but you still have to take a gravity reading.