first sour feed it or not?

[Polboy]

Im making 1st sour, for few reasons i did primary fermentation with regular Saccharomyces strains (split batch with 3787 and 1214) Og was 1.048 and when primary was done i transfered to 2ndary, FG was 1.013 and 1.015, im adding roeselare to one and lambic dregs to the other carboy and im not sure if i should feed it with something (dextrose, table sugar, DME/LME?) to get more prominant sour character and if yes what would be the best time to do it?
Grain bill was simple (pils, munich and some carmel) mashed at 157F
Thanks

 

[Calder]

That's how I do it. Ferment it with sacc and add the bugs to secondary. No need to add anything more. There is plenty in there for the bugs to work on.

 

[Polboy]

all right i will do the same then, thanks
roeselare has some activity already but batch with dregs shows nothing, it is possible i used dregs from pasteurized bottle of lindemans kriek, if there is still no activity within a week i will move some beer from roeselare batch
Waiting begins

 

[ReverseApacheMaster]

Depending on how little dregs you added to how much beer, it may take a week or two before you can detect any signs.

 

[Polboy]

i used dregs from one 750 bottle in 5gal batch, beer was relatively fresh and it was in my fridge for around a month so everything settled nicely, i transferred rather fair amounts of sediments but some reports that some laidemans beers are pasteurized so maybe everything was dead, anyway i will wait 2 weeks before adding more bugs if no activity, thanks

 

[gamb0056]

Lindeman's beers are pasteurized, except for the Cuvee Rene series (Geuze & Kriek). If it was the regular kriek with the yellow label, you didn't add any living bugs.

Check out this list for beers with viable bugs:
http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html