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I just brewed a bock this past Monday with 2206. Pitched at 48F and had very active fermentation within 24 hours. OG was 1076 and I pitched a 2 gallon starter. Hope that helps.

Chad from Crooked Stave mentioned on his Sunday Session interview that he doesn't even store his brett starters in the refrigerator because it drastically affects their viability. Based on that if you were going to add brett to a lager it would seem you would at least want to pitch after...

If I recall they use Wyeast's standard bruxellensis strain.

Have you taken a gravity reading?

Yes, you are off base about that. I would recommend letting it ride out in the primary for the 3-4 weeks. I think having the oak chips in the primary will, if anything, mellow out the "oakiness" due to a combination of fermentation activity and the settling of the yeast on top of the oak...

If you can make beer, you can make beer. Why don't you just decide what you really want to make and then go for it? It is not any harder to make one style than another, it might take slightly longer on brew day perhaps, but it is not going to be any more difficult.

Did you crush the grain? What was your mash temp?

Maybe consider not brewing session beers if you are looking for higher ABV. Alternatively you could try just adding a shot of vodka to your glass if you are looking to get f'ed up quicker.

Yes, it is not surprising that old, empty bottles smell a little sour.

I strongly disagree with this. Trappist ales in general should most definitely NOT be sour or funky, with the exception of perhaps an aged Orval (which is inoculated with Brettanomyces). With that said I wouldn't worry about your beer. It is way too young to be worried about weird smells coming...

There is really no reason to move it to secondary unless you are looking for better odds of getting an infection or oxidizing your beer.

I am sure you are fine. The process of fermentation should have pushed all the bad stuff out of the carboy and left a nice blanket of co2. It would have been difficult for any thing bad to get through the airlock, even without anything in it. RDWHAHB

Well I'll just go ahead and trust my uncle, who is a doctor. Please just be careful with that beer.

Not sure why you people think this is a joke. I wouldn't want to get sick drinking infected beer.

Did I say they disappear? I said they get broken up. I sure can't taste them anymore.

I'm saying the yeast atoms get broken up so it's not yeast anymore after the "swirling"

Its not sarcasm I asked my uncle who is a pro brewer and he said it is very true.

I think you misread my post. I said it is actually being broken up to different forms.

This sounds like the early stages of an infection. Be wary.

Personally I would dump the batch. Big temp swings cause infections.