I am doing three sour beers, one is a dark ale with brett brux, one is a light ale with brett lamb, and the other is a mixture of the two. I believe I made the mistake of pitching the bacteria when I racked to carboys, following two weeks of primary. I hadn't gotten any pellicle, so I tasted and got zero sour notes after about a month. I know I need to be patient and age them, but I was concerned I messed up, and I believe I did. I tried restarting by boiling some light malt extract and pitching it in all three carboys. The mixture is showing quick pellicle formation within days, the brett lamb is showing a little, and the brett brux is showing nothing. Any thoughts on what I can do to jumpstart the brux, and maybe the lamb a little more? I don't want to just keep adding malt which should affect the flavor. I figure re-pitching the bacteria wouldn't help much. I thought about adding some malto-dextrin, but wanted an experienced opinion.