Beer Forum

I have 10 gallons of Abbey Dubbel that I had aged 4-5 months in a barrel with a group of friends. Now it is split in 2 5 gallon corny kegs. I want to do something to one of them. I was thinking of priming with D2 Dark Candi Syrup and adding Brett B to finish.

Has anyone done this?
Since it is in the keg, is it easier to just add the Syrup and Brett with an airlock and let it ferment out. Then Force CO2 it?

Thanks for any info,

Koders