Pitching fresh wort onto sacch + bugs cake question

[TandemTails]

I've got a blueberry melomel that's been fermenting/aging in a 6 gallon carboy with the following yeast+bacteria:

* Wyeast 1388 belgian strong (sacch)
* Wyeast 3278 belgian lambic (sacch, brett, lacto, pedio)
* Paradox Beer Co - Skully Barrel no 38 dregs (sacch, brett, lacto, pedio)
* Almanac Beer Co - Pumpkin Pie de Brettaville dregs (brett)
* Almanac Beer Co - Farmers Reserve Citrus dregs (sacch, lacto)

I'm planning on brewing a sour red with the following grain bill:

* 10.75 lbs - American - Pale 2-row
* 2.2 lbs - American - White Wheat
* 1.15 lbs - American - Caramel / Crystal 60L
* 0.3 lbs - Belgian - Special B

60 minute full infusion mash at 154'F
60 minute boil (throw a few cones of cascade in just to call it beer)
Est OG: 1.066

I got the recipe from Dr Lambic's blog: http://lobhob.com/guide/dr-lambics-guide-to-brewing-your-first-s and he recommends first souring with lacto before pitching sacch and then add brett to secondary.

I was hoping to simply add the cooled wort directly to the existing bug/yeast cake and let it go. Is there any disadvantage to not staggering the additions? By not letting the lacto do its work warm am I going to miss out on the lacto sourness?

I do plan on letting this sit for a long time and eventually turn it into a single vessel solera project so if it'll just need time, that's fine with me.

Any advice from others who have done something similar would be great!

 

[burninator]

I did this with a sour red in January. Pitched a cake that contained Wyeast Lambic Blend, various dregs and wild yeast, and a bit of Nottingham, just to make sure fermentation kicked off in good time. It's been sitting in a closet at room temp for 9 months, and I'm planning for how to cut the acidity in the final bottled product.

Hope that helps.

 

[505-Brewer]

How long has the first beer been fermenting?

 

[TandemTails]

How long has the first beer been fermenting?

It's been going since February 8, 2016 (8 months, 12 days as of today). I haven't done a gravity check but I can't imagine it hasn't fully attenuated.

My plan is to rack off all the mead onto a few pounds of blueberries for a secondary aging before bottling.