I wanted to follow up on this thread because I think its helpful if questions like mine are updated. I bottled my flanders on 5/6/17, roughly one year old. The FG was 1.010. The beer has a nice brett character, earthy and musty, but lacking the acidity I was hoping for. I dumped the whole yeast cake onto a second batch of flanders on bottling day, along with some bottle dregs. Hoping for some more sourness this time. cheers and thanks for the advice!