I just have a quickie. Can I take half of my saison from my 10 gallon fermenter and add a rose. smack pack to itin a carboy? will it produce a decent sour over time with out temp control (fluctuating from 65-75F) over a year.A guy in my club said you want to pitch bugs at about the time your primary yeast is starting to fizzle out is that correct? thanks for the replies