Bottling sour from 8/2015. Add more yeast?

[Crispyvelo]

Hi All,

Quick questions I was hoping to get some feedback about. The answer will determine whether or not I stop by the LHBS on my way home from work today.

I'm planning to package my first sour beer that was produced about 7 months ago. It was fermented with both sacch and Roeselare bug blend (Brett, Pedio, Lacto), and 3 random sour bottle dregs. It's totally dry now (last measured FG 1.002) and I'm happy with the funky/sourness that has developed.

Question - do I add the calculated sugar and bottle, or should I add more yeast?

 

[Calder]

This maybe a little late for your home trip.

After 7 months the sacc will be done for, if it is decently sour (low ph). The Brett may do the work for you, but I would recommend adding more yeast.

I always add more yeast when I bottle sours, and anything that is over 6 months.