The spots that once dotted the top of my berliner weisee disappeared one day and were replaced by a greasy smear. There are still bubbles on top which indicates a slow ferment. Wyeast correctly recommended a long aging period with the 3191! I don’t know what’s left for the yeast to much on, really. I taste-tested the beer last week and it’s very good. It has tartness from both the lactobacillus and the brettanomyces; there’s straight-up sour plus a light citrusy funk.