I go with a company that does fire and safety - right down the street from me. Way more convenient than any welding supply company - which are pretty far from where I live and their hours are pretty limited to M-F 8-4:30.
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Maybe the o-ring is the wrong size?
Depending on the hopping rate and ABV, you probably won't get much (if any) lactobacillus activity at this point.
Just as well, lacto won't ferment long-chain dextrins.
If you add sugar, brett will ferment it first.
If you add maltodextrin, brett will break it down to sugar, and then ferment it.
If you want acidity, you can blend in some sour beer or add lactic acid directly. A touch of lactic acid is nice because brett can convert it to ethyl lactate.
You could add a mixed culture with pediococcus, but IME pedio in secondary usually has a huge lag time (8 months minimum) and isn't worth it for the small amount of acidity you need in a brett saison.
With the Belle Saison I have made a few beers. The last one is started at 77 F and let it warm up itself till 83 F and after that I kept it on 75 F.
This beer became more a Saison then the previous ones I started on 68 F and let it rise in a day to 71 F. This beer was a good beer but not realy a Saison. It was too sweet dispite the final SG of 1001.
The next time I want to start at 82 and let it rise to 86 F to get even more Saison character.