Thanks for the assistance. I have had a Rodenbach Grand Cru Clone in the secondary for going on a year. I used Wyeast 3278-lambic blend. I think it is ready to bottle.
1. Given the amount of time in the secondary do I need to do another yeast addition prior to bottleing to ensure there are enough to carbonate? I was not sure if the critters would take up this responsibility.
2.I have heard of people reserving a portion of the beer to use as a base for another batch, or to use to blend. If I am using to innoculate another batch, ban I just keep a portion in a gallon jug secondary?
3. If using it to blend, how much more will it develop with time, or is current sourness about it?
4. We the beer continue to sour in the bottle?