I know this is an old thread, but I'm hoping to get some feedback from it. I kettle soured a Flanders Red and used Brett Lambicus as my primary yeast.
I built up the starter in two steps, first in 1/2 L of starter wort, then up to 1.25 L of starter wort. It smelled great in the starter and looked ready come brew day.
After pitching my starter of WLP653 and holding around 80 F, the fermentation took off like a rocket. I used a blow off tube and the foam quickly blew over a 6.5 gal carboy on the first night of fermentation. After four days, the fermentation calmed down and seems to have halted out (no more bubbling through blow-off or visible floc). I pulled a sample to test the flavor and gravity. The beer tastes and smells great, not really showing any signs of the cherry-pie aroma or flavor the starter had, but it still has a good balance of funk. The only problem is the gravity is only reading 1040. The OG was 1060 and I wanted to get this one down, close to 1010.
Will the yeast continue to work? It seems like everything is dormant (visibly), even when I rock the fermenter once or twice a day to re-suspend the yeast. Am I being too impatient, or has this pitch of yeast done all it will do? I have a pack of US-04 dry yeast on deck in case I need to finish off the beer. I will give it another week or so and take another gravity reading. Judging by the bubbling, it doesn't seem like this beer is going to move anymore. This is my first attempt at a quick kettle sour, so I'm not too sure what to expect.