didn't reyeast my aged beer, problem?

[TipsySaint]

So i aged a flanders red for 2.5 years. bottled today. didn't reyeast....problem?

 

[Calder]

I think it will depend whether there is any Brett left. I always re-yeast, so I have no experience.

Sours are pretty good when flat. I believe Lambics are served as still beers.

 

[lowtones84]

I think you'll be alright. It might take a little longer to carb, but there should be plenty of organisms lying dormant to get the job done.

 

[Calder]

I think you'll be alright. It might take a little longer to carb, but there should be plenty of organisms lying dormant to get the job done.

They don't all produce CO2 when they break down sugars.

 

[TipsySaint]

I mean i'm happy to wait and see what happens.

Also I want a little carb but but I don't need a TON of it....It's a flanders red....If i reyeast, any recommendations on yeast type?

 

[Wahoo]

I like a dry wine yeast for reyeasting sours. Cheap and acid tolerant.

 

[lowtones84]

They don't all produce CO2 when they break down sugars.

Good point! I would still bet on Brett waking up from their nap and taking care of the job, but I only have two experiences with beers aged anywhere near that long.