Say you have a sour (Lambic/Flanders) that is 6 months old. By that time the sacc has mostly dropped, the Brett is still growing and the Pedio and Lacto are also slowly growing. What is the Sherry flor doing?
Where are the bugs and yeast living. Where is the Lacto, Brett, Pedio, and Sherry flor? Would you get better results using some of the liquid to inoculate another batch, or some of the cake?