Lambicus porter too thin

[stinkblossom]

I have a sour porter in secondary.

OG=1.054

Fermented 1st with WLP672 lacto brevis keeped warm for 6 days.

I transfered to secondary with 2nd gen Wyeast Brett lambicus yeast cake. Only after this have I found out that without sacc beers tend to be thin and watery before Brett. And that's what's happened.

OG is 1.012 after 2 months in secondary and tasting spot on. Sour, cherries and chocolate maltiness. Any ideas on how can I increase the perception of body without killing off the Brett?

 

[505-Brewer]

Boil up some maltodextrin let it cool then add. Carbonating will prob give it some life too. Blending is a pain but can do wonders as well.

 

[skeezerpleezer]

I am pretty sure Brett can ferment maltodextrin

 

[505-Brewer]

Yes it can. Blend it in and keg it. Keep it cold and drink it was my thought. But yes might not be so good for bottle conditioning. Thank you for clarifying that. Personally I would keg carb it and see if its still needs anything........