Originally Posted by Grasslands
A buddy of mine and I are brewing a 10g (33lb grain bill) Belgian strong dark ale tomorrow and we're both fermenting with WLP550. Its going to be a monster already, but he's gonna toss it onto a WLP655 sour mix in the secondary to make it a strong/sour hybrid, while mine will stay the course. I'm anxious to taste the differences between the two.
Awesome way to do it! I have a old ale going right now, 4G with 1056 and 7G with wyeast 9096. Have about 11 months aging ahead but smells amazing!