After years of procrastinating I finally brewed this a month ago.
I transferred it to the secondary last night after 4 weeks.
I had an OG of 1.058 and pitched US-05 and Roeselare at the same time.
Now it has a gravity of 1.005.
It's in no way sour at the moment, just dry as is to be expected at that SG.
I bought the pack of Roeselare 3 years ago and never got around to brewing with it, so I kept it alive two times by feeding it with some malt extract.
I am a bit worried about that now after reading this on the Wyeast website:
"Propagation of this culture is not recommended and will result in a change of the proportions of the individual components."
Hopefully sometime decent comes out after a year or so even if it's not exactly like Rodenbach.
Something sour and funky and enjoyable to drink now and again would be fine.
It must be doing something as I don't think US-05 would have reached 91% attenuation on it's own with a 60 min 154F mash and no table sugar in the malt bill. I also read somewhere that the reusing the yeast results in it being more sour than a fresh pack so maybe it will be OK; if making a starter counts as reusing