Originally Posted by kaips1
Actually it's not only Pedio, a more acidic ph is what makes Brett attenuate in the high ranges. THe reason blending old and young beer in lambic breweries and gueuzeries is because of the turbid mash involved and the very complex wort. The young lambic isn't finished fermenting at all unlike your your sacch blonde at 1.006. You may get bottle fermentation enough to carb but it would probably take months on its own with no priming solution added.
BryanThompson: The old beer is fermented with yeast from vials and some bottle dregs.
Just out of curiosity, in what range do you think the SG of young lambic is when they blend it?