So I brewed 30 liters (8 US gallons) of this recipe (mildly modified) this past Saturday, I cooled it down to 16C (~61F) and pitched the Wyeast 3763 blend despite Beersmith's warnings that I should have made a 1.4l starter (for 1.058 OG/30 liters).
I do realize that I underpitched by quite a margin but my lag time was about 30 hours and the fact that my (fresh) Yeast will produce extra esters/phenols/higher alcohols doesn't bother me much since I'm keeping the temperature low and I will let it mature for a loooooong time (as is appropriate for the style).
I'm curious about something: everybody seems to include a "clean ale" yeast at the beginning and/or together with the 3763 blend that already includes an appropriate Saccharomyces strain for the Style.
"...Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures."
My question is why?
Why do we want the "clean" strain to eat up most of the fermentables and create a minimal ester/phenol/higher_alcohol profile with just a pittance of fermentables for the "secondary" strains to eat?
Isn't the idea to let the exact bug profile that Wyeast labs have developed to represent a Flander's Red Sour Ale do its work?
I'm genuinely curious as to what the brewmasters here have to say about this...