Anyone tried fermenting out a higher gravity beer with Kolsch yeast? I'm thinking about making a basic beer (Amer. Wheat) with Kolsch yeast, then when it's done, dropping a Imperial IPA on top of the lees. I'm not thinking super huge, but still 1.085-1.090 OG. White labs lists WLP029 as "medium" alcohol tolerant, not entirely sure what that means...
Crooked Mouth Brewing
100% Brett Citra Pale
Sour Quad (group Quad aged in a Stranahan's barrel)
Sloppy Seconds Funky/Sour Thing with Al's Bugs
Imperial Chocolate Oatmeal Stout
Bruegel the Elder (16 mo old lambic aged in a Temptation barrel)
Flanders, Ned (group 2+ year old Flanders Red in a Temptation barrel)