I brewed a turbid mashed Sour Ale about 8 months ago, and it has been in the fermenting vessel untouched ever since. I still haven’t taken any samples from it, as I am afraid to introduce oxygen into the vessel (which could result in the production of acetic acid). Two months after brewing, a nice pellicle had already formed. Six months later, the appearance hasn’t changed much. The biofilm has taken on a slightly whiter appearance, and the size of the bubbles has decreased. After summer, I will add some blueberries and raspberries together with some dregs from a couple of 3 Fonteinen bottles. Will be interesting to try it (even though I’m not a large fan of sour beer)!