ok thanks for the response. I brewed today. I pitched Roselare Yeast on a 5.5 gal 16B Brown Porter using Pilsner, Munich, Aromatic, Flaked Wheat, Special B, and some Chocolate Malts. I boiled for 75+ minutes and added 2 oz Mt Hood at 60 min. I actually brewed a 11 gal batch and pitched London Ale on the other for a black berry brown.
Ideally, I need to ferment the Roselare til it is down, way down, right? I mean the sac yeast won't effect the outcome after a month or so, right?
Have you ever reused wood chips from another batch? I am about to finish a belgian that I added a bunch of brett and lacto to and will be kegging it "soon". It is about 8 months in the works. I only added the brett and lacto to drop the grav, not for souring purposes, that was why I added oak. Or maybe transfer on top of that yeast cake with all the brett, lacto, and sour mix and 2 oz french oak chips? What do you think about that?
Then I will add the fruit down the line. If I am not adding fruit soon, then I will pick something other than blackberries, unless they are still in the freezer!!
Thanks for your answers!