I have only tasted one beer that contained brett, and that was Orval. I have never tasted a real sour.
However, I currently have a sour brown ale fermenting in secondary with ECY01, and a pale sour in primary, fermenting with a repitch of the brown ale's yeast and bugs. My question today deals with the pale sour, which started with a wort of 50/50 pils/wheat, 1.029 OG, and 10 IBU.
The pale sour has been in primary for 94 days, and from about day 14, the gravity has been stable at 1.006. No change the entire time. I last took a sample 30 days ago, and again today. Then and now, I would say that the flavor is only mildly tart. It's pretty nice, but it doesn't seem to be getting any more sour.
Here's my question, one I know has been asked before: how sour is a sour? I am prepared to let this pale sour ferment or condition for as long as necessary, but with gravity stable for almost three months, and the flavor pretty much constant, am I crazy for thinking about bottling? And if I do bottle, might the sourness and funk I've heard about develop in the bottle? Or is this mild tartness I'm seeing pretty much par for the course?
For what it's worth, ambient fermentation temps for this pale sour have been elevated, anywhere from 70-90 F. The beer is very clear, but it seems like there is wild yeast active in there, because after I take a sample, a thin pellicle quickly forms. The brown ale in secondary has a nice bubbly pellicle (though I haven't tasted that beer since it was racked).
I'm happy to answer any particular questions about recipe or process that might be relevant here. I'd appreciate any insights you have about what might be going on with this beer, and suggestions to help it along.
Thanks, and happy 4th!