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No because my beer is still pretty clear. I think what is happening is that the "swirling" is actually breaking up the sediment into smaller, harmless pieces.

I typically give my bottles a good 5-7 "swirls" before cracking them open. This seems to eliminate all that gross sediment at the bottom.

Yes but you probably want to keep it under 5-7 lbs or the extra sugar might start to affect the flavor

Just be sure to at least try one at 3-4 months so you can remember how good they were before they started going downhill. While certainly there are beers that benefit with long aging, in my personal experience tripels really do start peaking in flavor around 4 months. Tripels don't really tend...

I've brewed the following recipe exactly with amazing results. http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/979-lambic-brewing Piatz’s Basic Lambic (5 gallons/19 L, extract only) OG = 1.056 FG = 1.016 or lower IBU = 0 SRM = 3 ABV = up to 5.2% Ingredients 3.0...

90 minutes is 1.5 hours

good luck with your secret project.

Are you kidding? Its called a frickin pale ale.

http://www.northernbrewer.com

Why ruin a good tripel? Why not just design a beer to use with the 3728 from the start?

What kinds of honey have you been using? In my experience you need to use a really strongly flavored honey for it to really shine in a beer. Why not?

Better yet, don't post at all.

What reason do you have for not carbonating right away? I don't understand.

Brettanomyces alone will not make your beer sour. If you really want to make it sour I would suggest using Wyeast's Lambic Blend, or just use dregs from some commercial sours.

Very interesting idea for a thread badlee. Looking forward to see where it goes!

This seems like a very bizarre process to me. Out of curiosity where did you get this recipe?

Please don't dump the batch without at least trying it! Some of my best wild ales were unintentional... Lactobacillus doesn't produce c02. Brettanomyces was probably to blame for the bottle bombs.

This is a good point. I used some bruxellensis to finish a 12% Barelywine and the brett character is almost nonexistant even after over a year in the bottle.

You'll probably be ok if you leave the keg at normal fermentation temperatures for 3-6 months. If you keep the keg at serving temps after racking your porter then, no, I doubt you would see any development of Brett characteristics (at least not for a very long time).

Did you add the Brett when you kegged the beer? What temperature have you been storing the keg at? If you added the Brett and cooled to serving temperature right away its not surprising that you haven't developed any Brett characteristics. Cooler temperatures slow down Brett just like they do...