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Do it. Add some more black malt too and or some English C150/165. I made, essentially a very underhopped imperial stout heavy on crystal and a decent amount of midnight wheat. Its tasting great at six months.

You very likely had a not so clean isolation, or it was just environmental contamination from your cellar.

From what I know about centrifuging beer and filtering beer (a decent amount), there is brett in this beer. With this being a dark beer they likely do not send it through a DE filter or a plate and frame cellulose sheet filter. They may but most likely not. They likely just spin the beer...

Unmalted/flaked wheat will still convert in a mash it just depends on how you mash it.....its less about whats in the mash and more about how you treat the mash. Of course it matters whats in there but an unmalted grain is just there to provide complex starches instead of cleaved sugar...

If a "Saison" or what turns out to be a hoppy sour, and lambic, I will pitch only the souring blend, and pitch very little. If a Flanders I will pitch yeast for a standardish ale type fermentation and add the souring blend at the same time in a reasonable pitch. Brewing sours isn't as much...

I certainly do underpitch, but it depends on the beer. For something more cleanly sour like a Flanders I will do about a proper pitch. For a sour Saison or lambic I will underpitch the crap out of it.

In my experience 299v is not hop sensitive.

I had two speidel fermentors. I don't think they'd be the best. They say they are resistant to oxygen transfer but I never got pellicles until I used a speidel. That would indicate a huge amount of oxygen compared to my other fermentors. I too a using a waxed barrel now I have an imperial...

Haha, totally forgot. The hops are non-descript especially when comparing to much stronger American varieties. I really like using them due to their low AA. The bitterness was always agreeable for me. I think I bought a few pounds on clearance to oxidize and age for lambic making purposes...

Mine with pedio from ECY have all gone through a sick phase. So far thats 4 beers in the last two years. One even got sick again in the bottle using the original Bug County release in a saison wort. It took a year to clear up in the bottle. My fermentors seem to get sick with in 3 months of...

Oxygen certainly plays a role. When you look at the long aged oxidized wines they all change color. Whites turn more brown/amber and reds get lighter I think. I have a bottle of a fondillion wine that I have yet to drink but I understand the wine has a more red/amber color compared to fresh reds.

Wax the barrel. It might not be acetobacter, some strains of brett produce elevated levels of acetic acid and oxygen will increase its production.

I am on my phone, but if you go into my profile page you can read about my Brett imperial stout. Mash high boil long, and it may take up to 8 months to stop moving. I am using the old Ale 9097 which I am told is basically, an English primary yeast and their brett L. I have a couple years of...

Well the reason that breweries that do 100% oak fermentation are seasonal is partly due to fermentation temperatures. For lambic the other consideration is microbial load in the air when it's too warm out. Your process is pretty much on, but it really depends on what you're trying to make...

I try to move my beers with pediococcus if I am going to move them before two months or so. Otherwise you risk trying to rack snot and I've done that plenty of times already. So I might have to transfer closer to 3 weeks rather than 6-8 weeks in order to have easy transfer. Trying to rack...

It is basically the same blend from what I gather. As to what you can expect, you will get a nice sour blond ale. I will be dominated by Brett character and other complex flavors. It will not be identifiable as a saison my modern modern standards according to any style guidelines. I suspect...

No additional sources other than academic papers discussing cell densities of lambic and the American coolship ale paper. Other than that I have practical experience utilizing the technique. I have fermented a couple batches of wort brewed as a saison with just minute amounts of straight...

When I make sours to emulate limbic, I underpitch the living not out of the wort. I am talking like 1/4 an ECY vial for 10-13gal. Ooh yeah and the vial is old as when bug county was first released. Makes great beer, lambic naturally has low cell counts due to the spontaneous process. The...

There is a difference between use of aged hops and something that is just low alpha. In a wild culture there are so many different compounds produced and some important ones concerning hops are glycosides. Glycosides will break down aromatic compounds creating a more complex aromatic profile...

Little bit of a blast from the past. I was at a friends house that I had given a bottle of this beer. Well this beer and a sour cherry juice spiked quad. He had tried opening one of these corked bottles and couldn't get the cork out so he never tried the beers. Today he said "hey do you want...