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Agreed. Lambics are still young at 1 year, often with enough fermentables remaining to carbonate a gueuze. To add to this though, barrel aging will allow for different changes compared to a bottle. If you are aging in a carboy without oak, there really isn't much difference between that and...

Sadly there aren't any equivalent commercial strains of Lacto available (as far as I'm aware). What makes whatever this is great for a strong beer is that it is alcohol tolerant, but doesn't thin the beer out. If you can get beers from Cascade Brewing, pitch some of their dregs!

Sadly unless they are old corked and caged La Folie's, the dregs don't contain much of interest (the Lips of Faith bombers are flash pasteurized and reyeasted). Roeselare contains those microbes, just not especially aggressive strains. Dregs, or microbes from East Coast Yeast tend to be...

You'll likely see some slow activity with the fruit, but given the alcohol and pH, I wouldn’t be worried if it took a week (with or without the old yeast pitched).

For which beer? This one: http://www.themadfermentationist.com/2011/05/bourbon-barrel-sour-porter-tasting.html ? In that case we don't know, Whatever took over that bourbon barrel (it was next to a Flemish red wine barrel, and then we pitched loads of dregs). Tastes like a strong Lacto...

Why? You are correct that because the blend has more attenuative microbes (Brett and Pedio) it makes a stable gravity at three months less likely. However, it doesn't change the fact that if the gravity is stable, it is safe to bottle. Assuming a “standard” Berliner weisse wort...

You need sugars to grow microbes... Macro lagers don't tend to have much residual gravity. Brett might make some interesting flavors (likely nothing for the lactic acid bacteria though).

Not surprising that you don't see much activity pitching into already aged/soured beer. What is the gravity? I'd probably make a starter of the L. brevis, no risk since it is a pure culture. At a minimum I'd pitch extra brewer's yeast with the other two to ensure a reasonably quick start to...

If the gravity is stable (month-over-month), there isn't much reason to wait. That is unless you want to add fruit, dry hops, or other flavorings.

I find high carbonation disruptive to the flavor of dark sour beers. I usually aim for low-2s for anything in the brown-black continuum. They are tricky enough as is with the acidity.

Assuming you added a blend of microbes, I'd rack to secondary after 2-3 weeks. Then just let it sit until the gravity is stable before dry hopping. That could be 6-12 months. I would add fresh wine yeast at bottling to ensure it carbonates quickly and is ready to drink while the hop aroma is...

More complex in what way? Souring with Lacto works because Lacto is very quick. Pedio moves at a snail's pace in comparison. I'd worry that other microbes would move in before the Pedio really got to work. I tried to grow straight Pedio while out at Modern Times and didn't have luck with...

For me it is just about consistency. I don't see any advantage to a slow/unhealthy primary fermentation. That resiny flavor was in my first batch of lambic (eight years ago). No idea what the cause was. Who knows how old that pack of Wyeast Lambic Blend was, I certainly didn't check. If you are...

Rumor on the interwebs is that a few PacNW breweries are sourcing their Lactobacillus from a local yogurt. No issue with acetic acid, that requires oxygen and other microbes (Brett and/or Acetobacter). Sour worting seems like a good way to go for quick results. If you wanted to do the full...

You certainly can adjust the mash pH of a sour beer, but it is much less important than a clean beer. Why you ask? Because mash/sparge pH usually sets up things like the boil pH (affecting protein coagulation and hop utilization), reduces tannin extraction, and helps achieve the ideal finished...

Jester King did a pretty good one as well: http://jesterkingbrewery.com/introducing-salt-lick-pecan-wood-smoked-saison

As far as I'm aware the yeast strain really doesn't change the character of the carbonation. CO2 is CO2. The classic amount to repitch is ~10% of the primary pitch. 2 g of yeast, rehydrated would be fine. Extra and you'll just have more sediment (not more carbonation - well maybe a little more...

It may change slowly, but you may just be particularly sensitive to that phenol (if anything Brett tends to convert the less "funky" phenols to more funky, e.g., 4VG to 4EG). For my palate I only get Band-Aid and burnt rubber from really hot fermentations (especially 100% Brett). Often...

As others have suggested, there are ways to encourage more or less acidity. Another thing to watch is exposure to oxygen, which encourages the production of sharp acetic acid. However, what sets Rodenbach apart from many American sours is stabilization and blending with younger sweeter beer...

We did a couple turns in a 53 gallon bourbon barrel without repitching bugs. Beers two and three soured fine. (The comment on that post was from someone paraphrasing Lauren Salazar).