I tried a Flanders clone using the Roeselare yeast blend from Wyeast. I began fermentation abput mid November and it was bubbling steadily until 2 days ago. I can't find my record of the original gravity, but it tastes sour.
By steadily fermenting, I mean about 2 blubs per min, over the past month it could have slowed dow because I didn't pay much attention to it. I kept the temp at about 70 deg F.
There is not much of a growth on the surface, so should I wait another 3 to 9 months?