Help with Dregs or similar ! Already fermented secondary

Pitch Maltodextrin powder with the dregs, that will give the Brett and bacteria something more complex to chew on.

 

What you should have done was pitch the lacto first and let it ferment above 80F. Let it work alone for a week. Then pitch the terminator, aka 3711.

You have minimal sourness because 3711 is a runaway freight train that ate all the easy fermentables before lacto could make an impact. You aren't going to make this beer sour unless you can remove all the 3711 via filtration then add sugar and lacto.

You can make it brett funky by doing what jbakajust1 said.

 

@OldSock has a list on his blog of tons of viable dregs. Depends on whether you want Brett funk or tart and funky. I would add maybe 1/4 to 1/2 # of MD, maybe more if you want more alcohol and funk. Brett will actually funk up the batch w/o the MD as it will eat the esters and phenols converting them to other compounds.

 

Dregs from one bottle will work, but will take some time. A couple fresh bottles will probably move quicker.

 

Jolly Pumpkin has very aggressive dregs they include brett and lacto.

 

One thing I thought of while I was banned for a day is lactobacillus can ferment lactose. 3711 can't. Adding lactose sugar could be one way to get some sourness in this situation. I don't know how well it works because I've never tried it.

 

Check your final gravity to see if you will even need to add any extra sugar. Also Cascade lacto is pretty aggressive so if you have access to them they're a good choice.

 

Beat me to it