I brewed a 1.038 dark mild a month and a half ago, had mash issues (too hot) and ended up with a 1.018 FG. It doesn't work as session mild and rather than dumping it was thinking of pitching some Wyeast Roeselare in and see what it does. It has a low IBU so it should be decent. Has anyone tried to sour bad batches? Does it ever turn out good? Can I just leave it in the keg? The keg would be forever dedicated to bugs but will it work in a keg? I like the idea of being able to easily pull a sample off to see how it is progressing. Is that a bad idea (like disturbing the pellicle)?