Lambic fermentation

[Mylo]

and some in lexan.

So, the dude who is brewing in lexan live in Miami-Dade, to protect the beer just in case there is a drive by?

I understand.... gotta protect the beer, man.

Mylo

[SacoDeToro]

Either way, since you already pitched the roselare and the neutral yeast, you will need to get the beer off of the s-05 yeast cake to avoid autolysis because you can't get away with that for one year unfortunately. You could always rack when you see that primary has stopped, then pitch another pack of roselare to be safe.
Anyway I think you may have enough bugs still in suspension to be ok if you didn't repitch, but I'm not an expert on the buggies.

You don't have to be terribly worried about autolysis really. The critters that are growing in the beer should use/eat/take up/assimilate the products of the yeast autolysis. I think I'd find something else to worry about.

Cheers,
OT

+1 to this. One thing that's largely misunderstood by many brewers is how brett autolyzes. It has very different metabolites from traditional saccharomyces. In fact, sour beers depend on brett autolyzing to an extent to develop their full funk potential. This is why most lambic brewers can leave their beers sitting in barrels with plenty of brett and bacteria (lacto, pedio, etc...) for several years with positive effects. Will the brett autolyze the US-05 in a positive way? Not sure, but I'd wager a guess that it will - brett is pretty tenacious over the long term.

[ColdBraue]

Hmmm. Fascinating.

[DannyW]

I relistened to the Jamil Show on sour beers and he says to rack after primary and before pitching bugs or it will get "meaty." I thought for sure I'd heard him say you could pitch at the same time, but it was not in there so I guess not.

Since I'm already pitched with bugs I guess I'll give it another week or so to let the US-05 finish what it is going to do, then rack hoping that enough bugs make it across to do their thing.