sour cherry batch - what to do?
So I brewed a flanders red style malt base beer a few months back with the white labs trappist ale yeast. I added some sour cherry juice to it which gave it some flavor, but not much.
I ended up getting some Montmorency sour cherries that were canned and added about 5lbs to a 3 gallon batch. I let the brew sit on the chrries for about a month and the flavor was getting nice.
I ended up having to move all the sudden and took this beer in the plastic fermenter with me. It sloshed its way to my next place and sat for another few weeks on the cherries.
When I finally got a round to transferring I noticed that some of the cherries were on tops with a touch of white mold on them - just a little. I pulled it out and transferred it to a glass 3 gallon carboy.
It is sitting in cellar temps and I just noticed a touch of white forming at the top - not sure what it is.
I'm thinking of adding some brett to this and seeing where it goes - I've got plenty of time on this and it can now sit in a cellar.
What are the thoughts here - Orval dreggs? Fantome dreggs? Maybe Cantillion?