How did you prepare your wort? A turbid mash with grains, stepmash with grains, or extract? I ask b/c it will determine what type of unfermentables may be left in that 1.012 gravity. You did not need to pitch a neutral yeast along with the Bugfarm V as Al uses a saison blend of yeast for the primary strains along with his bug additions. The saison strains are extremely high attenuators and really drop that gravity pretty low. I contacted him and asked him about adding maltodextrine back to a lambic to inrease the residual unfermentables for the long fermentation process and he told me that maltodextrine is much easier for brett/bugs to eat than starches are which is what you get when a proper turbid mash is employed. By the way, I currently have 2 lambics going. One with extract over 14 mos old (RR bugs) and another with my first true turbid mash done using Bugfarm IV. The turbid mash only took about 7 hrs total time from dough in to clean up. Not as bad as everyone says and well worth it for an aging beer that will take 2 plus years.
I would not worry about adding anything back to your lambic, unless you really wanted to add some maltodextrine. Did you leave the lambic in primary on the yeast cake? If so, then the autolyzing yeast cells will provide a rich nutrient source for the bugfarm blend over the course of the long fermentation. I would wait at least 1 yr before adding any fruit as well. Good luck and be patient for best results. Meanwhile, make another one.
Cheers-
Brewinhard
