Bottleing and Carbonating a Sour

[LocalBrewer]

I have a stout that has been sitting on white labs sour mix for about six months now. I would like to bottle and natural carbonate the beer. What is the best way to do this? I mean is there enough yeast (bugs) that would consume the priming sugar and caorbonate the beer or would I need to add like a vial of wlp001 to the bottleing bucket with the priming sugar? First time bottleing a sour beer and just trying to avoid any explosions. Any help would be great.

Thanks and Cheers

[Westco]

I don't know much about bottling with sour ales. But I do now if you keep checking the FG and its the same for a long time then its okay to add hoever much sugar you will need to reach your desired carbonation. If you don't wait for the bugs to eat all they can eat then you will have no idea how much carbonation you will have when you bottle.

Westo

[rhino777]

According to Brew Strong you would do it the same way as normal. I'm bottling my first lambic here in the next day or two and plan on doing it like any other ale...

[bigdan]

I've tried it two different ways. If you just add priming sugar after six months the bugs will carbonate , but very very slowly. Another six months. Recently I have been adding rehydrated dry yeast when I bottle. That works well in a couple weeks at room temp. Also the bugs make an interesting sludge at the bottom thats hard to pour with out getting clumps in the glass.