Made a Belgian Dark Strong almost two years ago. Racked 5 gallons in a keg, and have been enjoying it this whole time. Even won a silver medal in a homebrew comp with it.
About 18 months ago I added Brett. Claussenii to the remaining 5 gallons, and waited for the pelicle to fall. I sampled it recently, and it has definitely changed, and dried out some, but I really wish it were more tart. So I would like to add some Lacto to the carboy. I have not taken a gravity reading, but I don't taste much sweetness, and I feel like it has definitely stopped fermenting. I highly doubt the Sacch. yeast I used (WLP530) is still active after all this time.
In order to get some tartness, should I now add some sugar along with the lacto? What kind of sugar?
Thanks!