What would you fellow homebrewers suggest? A little background... Recently brewed a blonde ale (added some flaked corn - so it's hovering the line of blonde and cream). Upon closing the lid, I dropped my rubber stopper in the fermentation bucket. I sanitized my arm, stuck my arm in the wort and pulled the stopper out. Definitely must have gotten some kind of bacteria/wild yeast in the wort. Needless to say, I will never make that mistake again. Yes I'm an idiot, but let's move on. Definitely looks like a pellicle has formed. I tasted the fermented beer 3 days ago and it tasted off. Today I tasted it, and it tastes like white wine; so now it looks like I've got myself a sour. My question(s) are, how much longer should I let this ferment for, and at what temperature? (I like where the flavor is heading now, and I definitely don't want to dump). Is there anything I should add to make this a "better" sour? What type of yeast/bacteria is causing this "white wine" aroma/flavor? Here is my recipe for the 5 gallon batch: 8 lbs American Pale 2 Row Malt 1lb American Caramel/Crystal Malt 10L 1 lb. Flaked oats 0.5 oz Cascade 60 Minutes 0.5 oz Cascade 20 Minutes Pitched White Labs Kolsch Yeast August 22nd. Fermenting at 63º-65º Today's date is September 10th. Thanks BAs!