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If the mushrooms are safe to use... Doesn't sound that crazy to me, read the Beeradvocate reviews on the Jesterking version. I would guess it would just add some faint earthiness from the mushrooms.

I actually brewed a beer with wine yeast a couple of days a go, It's my first experience with it too. My hope was for white wine like flavours and increased mouthfeel saison/wild ale. (maybe it will be really fruity and full like a new-world Viognier or it could end up being quite lemony and...

Fantome is full of little beasties and the lacto gets very strong very quick

Saison yeast + bugs in primary with a medium gravity pale wort. Saison yeast will carry the beer to terminal gravity so it's safe to bottle but the bugs will continue to express them selves with time. Using French saison yeast you could probably bottle in a couple of weeks, especially if you use...

I'm pretty sure it's 4 points actually. Happy to be corrected if you have a source though? .000 is completely ok to bottle, unless you usually carbonate to really high levels. Maybe the French saison yeast was still alive and kicking in the jester king cultures you used as that strain has huge...

Blending in a dry young saison. Also adding dry hops can lower perceived acidity.

I use 3 gallon water bottles and really focus on topping off the beer with other batches so there is no head space after primary fermentation. If you look at pics from the mad fermentationist blog you regularly see plastic car boys with a fair bit of head space so plastic seems to be sufficient...

Yeah the acidity of sour beers works really well with fruit. It's the kind of balance of acidity and fruity flavours which you find in wine. As opposed to regular beer which is balanced with bitterness. That's one reason at least.

Champagne yeast?! Surely that risks drying the beer out in the bottle more and due to the big F.G of an imperial stout could definitely cause bottle bombs. As I understand it champagne yeasts ferment super dry like saison yeasts and can access longer chain sugars/carbs than the majority of...

I'm sure it will be fine and Brett likes to clean up after itself. Be patient if it's a bit rough around the edges at first though. I've only ever done 1 100% Brett b beer and it had a soapy taste for the first couple of months, disappeared completely after that though. I would package in thick...

Mm seems like you would have to pasteurise for that. Maybe look into new belgiums process as they pasteurise.

*0.004 is 4 potential remaining gravity points. At the most 5 from what I've seen.

Mate the over carbing thing is an issue for breweries who have a set level of carbonation in mind but to get bottle bombs you have to be fairly careless. 0.004 gravity points carbs a beer to an average range. 0.5 units of carbonation per gravity point. A champagne bottle can take 7 units of...

Sounds great. Glad your not being put off by not having the 'correct dimensions'.

Good question. My last couple of beers have been around 12ibus but I really don't have enough experience to say. You should have a search on the themadfermentationist blog.

Yeah just pitch the whole thing in mate, you will have to wait a year with this kind of thing but if the beer works out well you will have your own unique culture to play with. Mine which I harvested over a year ago now gives out this great Brett character within a month which I haven't been...

You should try that. If it smells good the chances are your on to a winner. Let us know how it goes

With that said, time turns a good beer into a great beer and if you get any major off flavours they would need time to age out. The chances are 7 months is fine though.

You can definitely produce a mixed ferm sour in 7 months, mash low and it will reach terminal gravity within the first 3/4 months. I often use saison yeasts so the beer reaches terminal gravity in about a month. Funk wise, pitching Brett and brewers yeast at the same time In primary would...

So do you think the hop tea could substitute for the whirlpool edition? I.e add hop flavour