Souring a "fully" fermented beer?

[rgrim001]

I am planning on adding Wyeast 5526 Brettanomyces Lambicus to a beer that was at 1.048 and is now around 1.010. (A month or so in primary). Will this work? Should I add some type of sugar source for the Brett?

 

[rorygilmore]

Brett L will add plenty of funk, but just a touch of sourness. To get a chance at a good sour beer, I'd add pedio along with the brett. It also won't hurt to add maltodextrin for the bugs to feed on.

 

[rgrim001]

Would the Pedio thrive in the environment I would introduce it to though? I have the beer still sitting on the trub which includes the yeast cake and dry hop material. Should I rack first before adding the new cultures?

 

[dcp27]

its fine to leave it on the cake and 1.01 is plenty of food for the brett/pedio.

 

[killsurfcity]

souring fully fermented beers is all i do! there's plenty to eat still after sach has pooped out.