I'm going to be brewing a simple Belgian pale ale soon and thought I'd siphon a gallon of post-fermentation beer to a small carboy then throw some wild yeast on it. I'm new to wild ales but I love the Russian River stuff, like Temptation, Beatification, and Consecration. I like the puckering sourness.
My pale ale is going to be a simple pilsner grain bill, candi sugar, light Sterling hopping, and some abbey yeast. Should be in the 5-6% ABV range.
I see several types of wild yeasts and am having trouble making a commitment.
1) Can I get what I want from bretts alone, or should I add the lacto and pedios? Should I consider a rosailaire?
2) What kinds of adjuncts might be necessary to provide enough fermentables? I'd like to add some fruits.
3) I haven't seen mixed views on starters for the wild yeasts ... some say yes, some say no.
4) My understanding is the wild yeasts should be pitched after the regular yeast has attenuated. However, I see people talking about using bretts as the initial yeast. What are the tradeoffs here?
I'm sure I'll have more questions. Thanks!