I know the textbook answer for how to blend is “it depends, taste it”.
I sampled one of three flanders reds we made in June 2013 (each same wort, all pitched with Roseleare, but 2 had Jolly Pumpkin dregs added subsequently, one Oude Boon dregs with oak chips added subsequently).
The latter is the one I sampled, and it had a really complex sourness, low acetic and some lactic.
I think this beer would be great on its own as a ‘grand cru’, but I also really think it would be balanced out by blending with a somewhat sweeter beer as its dry and tart. My question is, could I simply mash a typical Flanders recipe and ferment with a neutral ale yeast for blending and have the blending beer ready in a few weeks time? Sub question, if I do this, won’t the residual bugs in the year old beer eat the dextrins/sugars not consumable by sacc yeast in the blending/young beer and create bottle bombs once blended and bottled?
My apologies, as I feel like I’ve asked this question in different ways before, but just trying to do everything I can to ensure we don’t ruin a 12 month investment of deliciousness.