First Sour

No. Infact I would have figured the advice you got was to ferment with a regular strain and then pitch roselare, not some other pure sach strain.

 

What was your starting gravity and where are you now? I presume almost finished since you mentioned it was a week ago and you said the krausen dropped. Knowing the amount of residual sugars will help determine what can be done.

 

Like others have said, get a sour blend to pitch like Roselare. If that is not available though, just start pitching dregs. I have to make a comment on what some others here have been saying that I do not believe is correct. Primary fermentation was NOT complete when you pitched the Belgian ale stain 24 hours after Lacto. This is actually a very good way to make a Berliner Wiesse. The Lacto gets a head start in souring the wort, but wouldnt have fermented much out. As far as transferring goes, if you can find a few bottles of dregs that you know have Brett in them you do not need to worry about taking it off the yeast cake. In fact, I would recommend leaving it on the yeast cake when Brett is present. Like someone else mentioned, the Brett feed off of dead sacch and create flavors you would not normally get otherwise. Good luck!

 

Okay, @cwehr13 please clear something up for us all. Did you pitch a brewer's yeast, let it ferment, then after it finished, add a Lacto strain and then the Belgian OR did you add Lacto to the batch with no other yeast, then a day later add the Belgian strain? This makes a difference, and may alter some previously stated feedback. I was under the impression that you added Lacto and Belgian strain to an already fermented beer.

 

Okay, that makes a lot more sense, I retract my previous statement that the Belgian yeast was pointless. I would let it go for a few more weeks, then bottle if the FG is fairly low. If you want some Brett character, add that now from dregs, and let it ride for 6 months+ or so. No need to rack off yeast if Brett is involved. It you just leave it as Lacto and Belgian, then rack off in a few weeks. Lacto won't clean up any off flavors from dying yeast like Brett will.