I'm new to brewing....6 batches under my belt, and I'm brand new to sour brewing and this board....
Here is a link to a recipe I am planning to do soon...in addition to the 3711 I will be pitching dregs from a jolly pumpkin "the firefly" and one bottle of orval.
I have a few questions:
1. the malt bill...what do you think? the maltodextrin is for the bugs because the 3711 is such a beast i fear it will eat through everything else. i am concerned about having too high an abv though.
2. the plan now is to let it sit in primary for a month then transfer to secondary for a year plus..possibly with oak and almost definitely with fruit in the last couple months. will this significantly raise the abv again? and should i adjust the malt bill accordingly?
3. in an effort to stress the 3711 i will probably underpitch a bit (a 500-750 ml starter) and not aerate the wort...does this sound like a good idea? it's advice i got from someone on beeradvocate.
4. any other tips or stuff i should know? what do you think in general?