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I'm in Portland and Imperial Organic Yeast (located here) said they would analyze my DD for me. I'll let you know what they find

Nice!

Sounds like you haven't done a d-rest. Definitely raise the temp to 60-70 for a d-rest for a few days - that very well could solve the problem. If that doesn't solve the problem, then #1 might work, #2 won't, #3 will probably help if you give it enough time.

I've also wondered if under pitching will make a funkier primary. Yeast bay amalgamation is SUPER funky in primary, so it's definitely possible if you get the right blend.

Second DD beer in the books (so 2nd generation for my little guys) and it tastes NOTHING like Brett. What the funk! This blend is super lame! Back to amalgamation!

Basic blonde and red grists are the way to go

Yeah, 1.018 seems about right for this beer. You might get a point or two, but the beer will still be sweetish

Sounds like a great blend! This is a good idea and will work well

Don't expect this to be particularly fruity (as compared to fermenting with Brett, Conan, or London ale 3). But sounds like a decent IPL. I would lager it for a couple weeks, dry hop, then keg and serve. Fermentation will be done by day 7 or so, but give it two weeks just to be safe

As far as quality hop flavor/aroma goes, dry hopping and whirlpool/hopstand/whatever you want to call it are the best ways to go. Whether or not you add bittering hops at the beginning of the boil is up to you (and may be guided by style). For west coast IPAs, I like to get about 30 ibus from a...

Whirlpool + dry hop is the way to go.

I agree that this beer is likely too hoppy (or IBU-y) to get soured effectively. I'd let it ride and see if anything interesting happens (what if you discover the next great Brett strain?)

It's probably still got viable cells in it. Put it on a stir plate for a week and - assuming it ferments out - pitch that in primary. I've pitched 6 month old Brett in secondary and worked like a charm

8 strains up right now, including DD and Bug County

Thanks for chiming in Agate. Good to hear I'm not the only one

It's been in primary for 6 weeks or so. Tastes mighty good actually, just not bretty

Did my first dirty dozen primary (5 gal of pilsner, Vienna, rye - 1.060 - did not add pure oxygen- fermented at 68 or so), just tasted a sample - tastes and smells exactly like a Belgian abbaye beer. Seriously no funk or Brett character whatsoever. It formed a pellicle, so I'm doubting it was a...

But if you have to mail order your yeast, dry yeast definitely has its perks due to its ability to better withstand temp fluctuations

Pitch it all without chilling. This way you get all the yeast in suspension too (brulosophy did an experiment and found no detectable off flavors from pitching the whole starter)

Amalgamation works really great at low-ish pitch rates - the stress forces the Brett to really go to funky town. 1.5 liter starter should be fine