Repitch to primary?

[brewinhard]

Brewed up a Flanders Pale to the tune of a 1058 gravity on Sunday. Aerated 60 sec. with oxygen and pitched 1 slightly swelled smackpack of Wyeast Roselare (packaged on May 4th).
30 hrs. later still no activity. Not even any surface bubbles. Sooo, I rehydrated 11 grams of Safbrew t-58 and pitched it (at 9pm) and hopefully salvage a batch of beer. The next morining at 6 am, the fermenter was working nicely. My question is this:

If I rack into a carboy for aging after 1 week will the Roselare still be there to take over and sour the beer? Or should I repitch another pack of Roselare when racking to secondary just to be sure? Obviously I have no idea which yeast ended up causing the activity to begin. The last time I used Roselare it took right off within 18 hrs. in the same gravity!

[brewinhard]

Well, I guess I will share my results of this one. Thank god for my high mash temp on this flanders pale because after 3 days only the primary fermentation was flatlined. I racked this morning onto some oak in a carboy to a specific gravity of about 1020. Perfect for letting those Roselare bugs do their work for a year or two. Here's to thinking ahead!