Fri Dec 25, 2015 10:49 am
You should be fairly sour by 2 years. But March is still a bit off. Keep in mind that as good as that commercial blend is, it still is fairly tame and can benefit from the dregs of additional sour beers added to it. Your final gravity achieved prior to the brett and bacteria "really" working on it also makes a big difference with regards to residual sugars and dextrine that the bugs will have a chance to convert into acidity and funk.
For example, you will have better success if the bugs have 1.020 gravity vs a 1.004 gravity points to do their thing with. Both mash temps and/or crystal/cara malts can help this issue when creating your wort.
My advice at this stage in the game would be that if you desire more acidity and funk, then you should get ahold of some commercial sour beers that you enjoy the flavor profile of and are known to have hearty viable dregs. Pitch 2-3 bottles worth of the dregs directly into your secondary fermenter and allow to age another 4 mos prior to taking a gravity reading and sample. The addition of the dregs will help to speed up acid production and provide more depth and complexity than the Roselare strain can do on its own.
"A bad man is a good man's job, while a good man is a bad man's teacher."