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Imperial Organic Yeast, Rustic is the droid you are looking for. https://www.morebeer.com/products/imperial-organic-yeast-rustic.html Same strain.

Done! How's it taste?

Take a gravity reading. It's probably done.

I'm not sure you'll actually get more complexity adding lacto post-fermentation. The level of acidity will differ but the profile should be about the same. As far as I know lacto doesn't interact with esters/alcohol/other compounds in the same way Brett or a mixed culture might.

You can do it the way he told you but most people use lacto first because it's much quicker.

Ah gotcha. I did read a post at Brewerij Chugach that might be useful. He won some awards with 3278. Sounds like it might have more character than Roselare at least. https://brouwerijchugach.wordpress.com/2014/06/11/lambiek-zomer/

Apparently Jean has used both at tired hands. They started with flaked, and switched to malted when their supplier was out during one of their orders. He said he loved aroma it produced during mashing so much that he stuck with it. Sounded like the difference in the end product was small. Can't...

Strange. I haven't read about anyone having stalling issues with YB blends.

So you read the thread, read the article, decided it wasn't something that interested you, and posted anyway just to be a dick?

As above, my only caution is that if you add lots of dregs you might end up with a very acidic beer or something undesirable. Someone above mentioned Cuvee Rene. My one gallon jug of Roselare + CR is a diacetyl bomb (even 4 months after bottling). Another was so acidic it could only be used for...

I would probably do some experimenting before you select a blend/strain/dregs for a large batch. For my first sours I brewed up a 5 gallon batch and split it into 5 one gallon jugs (my neighbor drinks Carlo Rossi). I used Roselare as the base and then added specific bottle dregs to each one...

Anyone know what the focus of the new brewery will be? https://beerconnoisseur.com/articles/stone-brewmaster-mitch-steele-departs-start-new-brewery#

Could end up on the sweet side with honey malt, <40 IBUs and Nelson. I find that some of the new world hops are so fruity they can add to the perception of sweetness. If you're doing a lower gravity beer you might be fine. If you're shooting for an IPA you might want to increase your IBUs.

It's a little too high abv for a patersbeir; looks closer to a blonde. Should be good though . Interested to hear about your yeast blend.

Oh yeah, it was mostly just FYI. It'll still make a great beer with 3711. Especially if you can run it up into the 70s.

Just FYI, I emailed them a while back and was told that the yeast they use for Apex is 3726. Also available as Imperial Organic Rustic Ale yeast.

I got a wine fridge off Craigslist. It has a hump but fits my carboys without any modification. I use an stc to control temps. I had to bypass the internal thermostat to cold crash but it works great. And it looks much nicer than the old mini fridge I used to use.

Perhaps the oxidized hop flavor complements the profile. I tend to get a tea or sherry quality from hoppy beers past their prime. It's off putting in an IPA but might be complementary in a stout. Maybe they want a small amount of that character to give the beer depth.

Why did you copy, paste, and repost when you were getting responses on your last post?

I haven't had Anna, so I won't be a ton of help but the funk/sourness sounds like a mixed culture. Brett can break down the spiciness of saison yeasts which also matches your description.