That's the info I was forgetting, the higher ABV, hindering the brett's job.
I thinking of doing a batch every 3 months. (4 a year.) For a blending to be done in 3 years.
So in that time I will have
-4 3year old's
-4 2year old's
-2 fairly fresh
So I could blend 'em the way the "pro's" do.
Sit on the blend for 6 ish months (add fruit / wood / herbs / etc.)
Each batch would vary the yeast strains ( I can think of 8-10 yeast strains off the top of my head from Wy, and WLP)
...and keep a fairly consistent recipe.
2Row Dexatrene base
10% Flaked Maze
10% Unmalted wheat
8% Special B
5% Corn Suger
(maybe a little something else?...)
One addition of a whole leaf hop (90 min boil) mild, very low AA, not American citrus kind...
I'm liking this already!!!!