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I've never done anything like this, but something that might be worth thinking about: if the yeast is a typical hefe yeast, there is a good chance that it is a POF+ strain that will produce phenols like 4VG (clove) etc. Any brettanomyces will probably accentuate these, or transform them into...

I always assumed the sherry strain in Wyeast Roeselare was a Sherry Flor---is that incorrect?

So where did you end up going?

Also, Oldsock/Michael Tonsmeire has an article in this month's Zymurgy about this topic...

I agree with this 100% for beers where ECY20 is doing the bulk of the fermentation. But I think that where its being used as part of a mixed fermentation in something like a saison there's something to be said for bottling and at least beginning to taste a little earlier than 12 months (with...

This isn't exactly an answer to your question, but you don't necessarily need to give brett more food since it can make a contribution without converting sugars. Also, brett doesn't really produce lactic acid as far as I know (it can produce acetic acid though). For lactic, you'll need to add...

I don't think Goose Island Clybourn lacks anything compared to the others (it has more selection than both in fact, maybe the food is a bit better at Revolution), but Revolution and Half Acre are both smaller local breweries people like. I'll second the recommendation for the Hopleaf...

Also, Haymarket is close to downtown.

Chad Yakobson recommends adding adjuncts that contribute mouth-feel to 100% brett beers: oats and spelt are both good candidates.

I really like Goose Island Clybourn, and go there more often than anywhere else in the city (the 20% AHA discount on food and drink helps). You wouldn't go wrong with the other places people are suggesting though.

I made a bunch of beers with the ECY20 vial I bought last year. I'm going to leave the ones that just received the blend for at least 10-12 months, but I also pitched some into saisons I made at the time, and I bottled one of them (~4 months old) last week. It took on a really nice sourness at...

Good---I've found them to be very responsive to questions. Did you find out anything interesting about the blend?

This blend is so new that you probably won't be able to get much feedback on it yet. I have two beers in secondary that I pitched it into, but they're too young to really report much about. Your plan seems fine though. It might take a while for the brett to work its way through those last few...

What was the gravity of the beer when you added the cherries? You will probably want to leave it in secondary until the gravity is stable and it tastes good to you (but what were the flaws in the original?---souring won't necessarily fix them). You can leave it on the cherries the whole...

Here's my post about the first of three beers I brewed with the saison/brett blend. Unlike Coff, I didn't have the good sense to brew a recipe I was already familiar with, so its hard to pinpoint the contribution made by the yeast, beyond saying that it complements and blends nicely with the...

You can get hibiscus from Amazon. The best I've bought is the whole flowers from Davidson's. Right now I have the cut flowers from Starwest, but I don't like them as much (and unfortunately I have a lot!).

Do you know what the gravity of the beer is? If there is enough sugars left, you could try adding some aggressive bugs (e.g. from the dregs of a Jolly Pumpkin bottle), and they might add some acidity as they ferment the remaining sugars. But you're pitching them into an inhospitable...

Closer to brett only, a month or two. The attenuation was quicker if anything, but it takes a while for the flavours to meld.

I've done a few brett/lacto only fermentations (I started a thread here). A few things I've noticed so far: - Brett together with lacto is fairly atteunuative (more so than brett alone---I think I've seen evidence of this in Chad Yakobson's research too), so you need to think about this when...

What did you pitch into the Flanders oud, besides the Lochristi blend?