Ok, I've got a BW going right now. I started with straight lacto and I'll pitch the 3191 soon. I'll keep it around 70* and let it go for a while.
My question is this - Wyeast says it takes 3-6 months of aging to fully develop the flavor characteristics. Does this mean I need to leave it on the yeast that whole time or can I bottle when it's finished and let the aging take place in the bottle/keg?