Ok, I need some help with this one again.
My Flanders has been sitting in the basement for about 6 months now. There has been some bacterial action happening as I can see some evidence on the surface of the beer (I pitched the Wyeast Lambic Blend). Unfortunately, I didn't really think ahead and the beer is in a 5 gallon fermenter with hardly any head space and a nice pelicile has failed to form (I'm guessing because there is very little surface area for it to work with and less oxygen exposure). Since I want this to end up like Rodenbach Grand Cru, I'm thinking about transferring it to a 6.5 gallon carboy and pitching the Roeselare blend of bugs and yeast to increase the sourness.
Can anyone advise me if this is a good move or should I just wait it out the way things are? Thanks!
Zwei Brüder Brauerei
Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.