I have 3 sours gong right now, all in the 5-6 month range. One was a screwed up grain bill, planned IPA but added way too much acid malt, one Flanders red and one Flanders red/brown. The screwed up bill got turned into a Belgian Golden/Sour with WL Belgian Sour blend and tastes a lot like cider right now, the 1st Flanders is a solo pitch of Roselere and kind of bland, slightly tart and zero complexity. The last batch is a Flanders Brown with ECY 20 second generation and it is mouth puckeringly sour!
Question 1; I left the Belgian Sour blend alone, should I expect some more sourness as time goes on, or is it abut where it will be?
Question 2; I pitched some dregs ( JP, Boulevard Love Child, ODells Medler, PT Jack D or, etc) to the Flanders Red, should I feed some Maltodextrin to this to help the bugs?
Question 3; The Flanders with the ECY yeast is awesome, smells like sour cheery pie, tastes amazing, but the clarity is crap and it is a little "thick" and has a massive pellicle on top. I want to finish this beer up so I can pitch on the cake ASAP and maybe blend, can I cold crash this to clear it up or will that not take the thickness out?
These are my first sour attempts so please bear with me! I am happy with the flavors in the one I want to keg now, just looking to finish it off if possible. Thanks in advance.