Holiday Stout fermentation question.....

Want to brew a monster stout for the upcoming Christmas holidays. I want to ferment it out with a neutral al yeast say safale 4 and then do a secondary with a wild yeast strain. Thoughts please...

IMO, bad idea. Ferment with a yeast that will give you what you want from primary and then just let it age until great. Banking on a wild yeast' doing anything post primary is more than just risky.

Use a yeast that has a tolerance that will let it fully ferment the batch. Don't pick a strain that won't perform as needed.

Do you at least have a recipe formulated? A big brew will need more time before its ready to go to glass. If you're planning to bottle carbonate, it will probably need more time there too.

Ehh, I don't want to knock something before I have tried it, but I'd have my reservations about using a wild yeast in a stout. However, boulevard did this and the tasting judges liked it. More of the news story here.
http://beerpulse.com/2011/04/boulev...-imperial-stout-batch-2-due-to-brettanomyces/