I have found one answer to my question but I wanted to follow up but the contributor that posted it has been banned (possibly for making bad beer). I am going to make a Flanders red. After I barrel it, I want to blend it back with fresher beer. My thought was to kill the sour blend yeast/bacteria with campden tablets, then mix it with the fresher beer which would in theory just be made with sacc. My questions are 1) Is this plan advisable? 2) Is campden the right tool for the job? 3) Can I use campden (or anything else) to kill the one batch and then expect the living yeast from the second batch to carbonate the final product in the bottle?