This is an interesting discussion. I hope you dont mind a short hijack of the thread but I have some sour questions I have been trying to getting answers too. I don't know any sour brewers (well, I might know some sour brewers but none who brew sours). I am trying to figure out when is the right time to bottle and how much carbonation it should have. I have a sour going since August of last year. It started as a dilution of a strong dark ale wort fermented about half with a belgian ale yeast and then I added dregs from two bottles of lambic and a flemish red. I let that go for a month or two and then added 6 lbs of lightly crushed grapes off my vines to two gallons. I tasted it at about 3 and now at 6 mos. The first time it was nice and sour, good fruit and complex but had a lot of fusel alcohol taste at the end (at least I think that's what it was). At 6 mos most of that was gone and the brett flavors were developing. The sourness is still up front but blending with the complex fruit and other flavors. So, with that, how would you decide when to bottle?