Hi. I brewed a flanders red ale last July. I followed jamil's directions of fermenting with a clean ale yeast first which I now have come to find out some people don't agree with. Anyway after fermenting with the ale yeast I pitched a vial of white labs Belgian sour (but the vial exploded on me and I lost about half of it). After not seeing much activity (no pellicle) I pitched the dregs of a couple bottles of monks cafe. Within a few weeks of that a pellicle formed. Unfortunately I had to move shortly after that and during the move the pellicle dropped. I just tried it last night and now after almost 9 months there is no sourness at all but its got some brett funk. I took a sample and the gravity is 1.004 so I'm guessing the Brett has fermented it out before the bugs could do anything. Is there anything I can do at this point?
Should I try adding maltodextrin and re-pitching a smack pack of Roselare from the local brew shop? I also have a stir plate, would it benefit me at all to make a starter out of the roselare before pitching? Hopefully this isn't 9 months of waiting down the drain.
Should I try adding maltodextrin and re-pitching a smack pack of Roselare from the local brew shop? I also have a stir plate, would it benefit me at all to make a starter out of the roselare before pitching? Hopefully this isn't 9 months of waiting down the drain.