I have a brown ale that was going to be part of a communal project into a barrel. This may no longer happen, however. The beer has been sitting in a secondary corny keg for two weeks. Is there anything I can do to produce the sour?
1012 doesnt leave too much for bugs/brett to eat, I would suggest adding a pack of roeselare/ lambic blend as well as some maltodextrin (~1/2# or so), this will give the bugs some food to sour up the beer