Yeast vs. pH

I bottled my sour red ale last month. Forgetting that low pH inhibits most brewers' yeasts, I pitched some into the year-old beer beforehand. Two weeks later, the beer was tasty but dead flat. Hopefully the souring microorganisms will consume the aftermath of the impending yeast autolysis, benefiting from the extra nutrition as they carbonate the beer at a leisurely pace. I plan to crack open the next bottle in about five months.