I have a roselaire troubleshooting question. I pitched a roselaire smachpack onto a gallon of leftover stout that I'd made, a really roasty stout. I'll probably never do it again as I don't think the flavors are too complementary but I Was wondering: It's probably been 5 months or so and I don't have a whole heck of a lot of sour on here. There's a little bit of tart or something and a weird smell, but that's it.
Any ideas what may have happened?
Also, the stout had a very high hop-rate so I was wondering if it was possible that my hops killed my lacto?
I'm mostly asking because I'm looking to do a proper flanders and want to use the yeast cake that I have but I'm wondering, 1: is autolysis a danger after this long (it seems most people are saying no, and 2: should I be afraid that the yeast or lacto has crapped out?
Should I just make a new starter, pump up the temps, and see what it tastes like?