So i would like to try something new but this forum is missing sticky/guide kind of thread that can explain basics of brewing sour beers for newbie like me. From information i was able to gather here and there i come up with this plan:
simple recipe with pilsner malt as a base+some vienna and munich (10-15% each mostly for color), OG around 1.050, IBU around 10 (saaz), mashed high around 156-158F and fermented with 3787 (this is my belgian house strain). Quick primary and transfer to 2ndary with addition of new bugs and maybe some sugar, and here im little lost, what bugs should i use (i like Brettanomyces Bruxellensis from the description), i will make 10gal (2 carboys) of it so i would like to use 2 different cultures in 2ndary, i have yeast culture from bottle of orval so i would like to use those also/maybe?, any suggestions for choice of bugs in 2ndary fermentation? (i know it will take long so im prepared for 1 year+)
Does this all make sense or should i do it differently?