re: Homebrewing: In-Process Thread

I keep my sour beers at room temp in a brewhouse that stays in the 70's in the summer. During the winter I put a ferm wrap on them.

You can't really put a timeline on sours as a group. It all depends on the souring bacteria and method.

You can easily turn around a great lacto sour in a month. Anything with pedio will take 6 months to a year at least. Brett is a different animal and it all depends on cell count and how you use it.

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Every competition I have entered has said it wasn't necessary when pressed on it.

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I think this is only there for Pro-Am competitions in case the brewers want to look at the ingredients before making a selection.

I would think it would only matter when rare hop varieties and expensive adjuncts factor into the decision.