Secondary sour innoculation question

[Petela]

Recently I brewed a saison, unfortunately when bottling I ran out of bottles. So, I put the remaining gallon in a carboy and pitched WLP 655 Belgian Sour Mix 1(which i had laying around). However, the final gravity of the saison was 1.001. My worry is that there is not enough remaining fermentables for the brett/lacto. Should I add some fresh wort/honey/malt extract to bump the fermentable or just let it ride?

P.S. This is my first attempt at anything sour/funky

 

[Petela]

No incite on this after 51 views??

 

[beergolf]

The brett does not need much to work. So that will be fine. Most lacto, and especially the lacto in those mixes are hop intolerant. Most will not tolerate over 10 IBU's so depending on your saison recipe the lacto may not take off.

 

[Petela]

It was about 24 IBUS.

 

[sweetcell]

Recently I brewed a saison, unfortunately when bottling I ran out of bottles. So, I put the remaining gallon in a carboy and pitched WLP 655 Belgian Sour Mix 1(which i had laying around). However, the final gravity of the saison was 1.001. My worry is that there is not enough remaining fermentables for the brett/lacto. Should I add some fresh wort/honey/malt extract to bump the fermentable or just let it ride?

whether you add more fermentables or not depends on what you want out of this beer.

as beergolf pointed out, the lacto in the mix probably won't do much. the pedio might get around to souring the beer. what will definitely take off is the brett.

so if you want a brett-focused beer, you're good to go. if you want a truly sour beer, you'll need to feed those bugs.

if you do want to try souring it i would used wort, malt extract, malto-dextrine, and other more complex sources of sugars and starches. honey and other sugars will be fermented very quickly and the bugs won't have time to do much.

another idea would be to add some hardier bugs, from dregs... to provided backup for the small dose of lacto and pedio in the wlp655.