I've had a vial of WLP655 pitched for about 4 months now and I've not seen a pellicle. It was 5 gallons of BDSA that had stopped at 1.035. A month ago I blended it with another 5 gallons of the same Batch that had sat on sour cherries with Brett. The brett is noticeable but I think I need more sour. Should I just be patient or repitch more bugs? Also, what temp should it be sitting at? I want a big gnarly pellicle that will scare my GF!!
I brewed a BDSA that was aged on sour cherries and I added a vial of Brett brux. I didn't think it was sour enough so I ended up pitching the dregs from several bottles of Jolly Pumpkin beer. After a year or so, it was at the sourness level I wanted. I kept it at cellar temperatures which was low to mid 60s.