Oud Bruin

[pmoneyismyfriend]

Wondering if anybody has done a successful version of this brew.
I brewed a recipe from J.Z and J.P's book Brewing Classic Styles.
I am to the point where I have just kegged this beer and am letting it sit per instructions until I get the desired sourness.
The instructions were to rack to secondary about half way through fermentation and add souring culture, in this case 3763 Roselare Blend, and let it sit for a month.
As always when racking, I always sample. When I racked to secondary, there was the normal flavor you get telling you the beer is going to be successful.
When I kegged, I sniffed the bung (insert Bevis and Butthead here) and smelled an encouraging sour aroma as if I had opened a sour type beer. But that's where the encouragement ends. The sample I had offered no malt flavor and very little sourness. It's as if the culture had completely stripped any beer flavor from my beer. What I tasted was a faintly soured water.
Have I failed? or are better days coming?
Can anybody encourage me, I know that I still need to give it time, but I would like to hear from some one who has brewed this and was where I am and still turned out a great Oud Bruin.

 

[tagz]

A month is way too short for a sour blend. Your going to have to sit on this for at least 9 months, more likely 12.

 

[madscientist451]

I just started a Flander's red with Rosalare blend, many of the comments about this yeast say the sourness is very slow to develop and the sour character is only slightly there.
I was figuring 18 months for mine, but I'll give it a taste after about 12 months.

 

[pmoneyismyfriend]

In his book, Jamil does say, it does take a long time for sours, but for this particular recipe he says, after a month in secondary he kegs, and stores it at 65 degrees and samples every week until the desired sourness is achieved and then cold crashes it to stop further souring. I think this will be more like every month.