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I've carbed year old 3.4 pH lambics with just sugar in three weeks. You can't be sure the sacc is dead. Also if you bottle that soon with only Roeselare you could end up with bottle bombs. Jolly Pumpkin dregs work fairly quickly though.

I have used both versions(capped and corked) and both worked great. Held a lambic primed to five volumes.

You could probably use a yeast that is a high glycerol producer. I don't know the levels that beer yeast produce though. This page has a list for wine yeast though. You could primary with one of the strains that produce a lot of glycerol then add roeselare or some dregs.

In my higher alcohol sours I like to give lacto about four days without any other bacteria or yeast to compete. This way I can get sourness before the alcohol gets high enough to impede the lacto. This would probably work in this situation as well.

Awesome, sounds like you are on your way to a great sour.

I have three five gallon batches of imperial flander's brown that come out to 11,12 and 13% I started the 11% one with lacto only for four days at 90* then lowered the temp and added roeselare. The 12 and 13% I just used second gen roeselare that had Cantillon, JP and Hanssens dregs added during...

I just want brevis though.

I have plenty of the Cantillon Iris C2. I just need the lacto.

Oh, I missed that it wasn't the primary fermenting strain. Everything is fine then.

How old are the packs? You can add some yeast if you are really worried. Belgians work well with Roeselare.

ISO: Lacto Brevis I can trade for Cantillon Iris C2

I made a sour brown with second runnings from a black IPA and added some home made candy syrup to boost the gravity. It turned out awesome you could really taste the syrup. I will prime with any syrup that has a decent amount of sugar in it. I've been working on a spreadsheet lately that will...

It will still age. It's like aging in a bottle but with less O2.

I always like to add some yeast when I pitch started dregs. Just to make sure the bulk of the fermentation will get done quickly enough to fight off anything that will taste bad. Belgian strains are supposed to be good for producing esters that will be transformed into the funky stuff you are...

I've had pellicles fall from rough housing with my son too close to them.

When you rack it off the cherries put some cheesecloth on the end of your auto siphon. It will reduce the amount of chunks in the final product.

This isn't about a brett and lacto only beer but I made a low gravity sour brown using dark candy sugar that I made and it retained a lot of the flavor of the sugar. I will definitely do it again. It was the first sessionable sour I've had yet.

I vote for putting it into two three gallon better bottles and doing both. Orval doesn't have any souring bugs in it so it won't sour the beer.

Did the airlock ever go dry? Also were there any dead fruit flies in the airlock? Either of those can cause acetic acid to form. I have had vinegar form even without oxygen.

That would be awesome. Also, do you know what day lacto Brevis is going on sale?