Changes

Unless the brewer has worked with the same blend of microbes and wort recipe, it is difficult to give an exact time frame on when a mixed fermentation beer might be ready. Anywhere from three to twelve months is a reasonable amount of time, but where the finished beer will fall in-between within this time depends on many factors including the microbes pitched, their health over time, and wort composition, temperatures during the aging time, etc. The best guide is a long-term stable gravity: if your gravity has remained stable between several readings over a month or two, then your beer may be ready for packaging. The second factor is how does the beer taste? If it tastes good, and the gravity is stable, then you can package it. If the beer does not seem to have a mature flavor from the Brettanomyces and has off-flavors that need to age out, then feel free to age it longer. Some off-flavors will change even when bottled or kegged, but others (such as sulfur-based compounds) will need to dissipate out of the fermenter slowly over time.