I'm attempting a sour beer from the recipe below. I've left the beer on the yeast cake for 4 months, and I'm going to transfer it onto some cherries to sit for another 8 months. Right now its not very sour at all. When I transfer should I repitch new yeast immediately(Roeselare)? Or should I let the sour bugs have a chance at for awhile?
10 Gallons
O.G>: 1.71
Mash temp 150(it was supposed to be 154, ButI forgot to change the temp setting on my sculpture and walked away)
19 lbs. Maris Otter
2 lbs. Weyermann Pale Wheat
2 lbs.Chocolate Malt (400 srm)
1 lbs. Black Malt patent
1 lbs. Dark Crystal
2 oz chinook 60 minutes
1 oz chinook 10 minutes
Yeast, no starter
2 packs 3763 Roeselare Ale Blend
2 packs 3278 Belgian Lambic Blend