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This is not true; phosphoric acid is highly soluble in water. Good news is your mash pH was within range (5.2-5.6 measured at room temp), so I wouldn't worry about it unless it still tastes bad post-fermentation.

Sure! If you're going with a carboy most people recommend co-inoculation, so you'd pitch your sacc strain of choice along with a bit of the previously soured batch. How much to add is a bit of a crapshoot, but I wouldn't worry about it too much. Just add... some. ;)

Nearly all dried cherries on the market are coated with oil, so watch out for that. I'd go with the cherry puree. The shorter contact time makes sense for the puree also.

Reports on staggered pitching schedules (sacc, then brett, then LAB) are that they can be successful in a barrel but do not typically result in the desired sourness in carboys. Possible reasons for this are micro oxidation, the bugs having a "home" in the wood, adaptation of strains already...

Nope. 3 months before bottling is pretty standard.

Gotcha. Well, still something you can enjoy and get to know the brett strains a bit, if not exactly what was intended.

Brett is a yeast, not bacteria, and won't create much in the way of acidity apart from a bit of acetic acid in the presence of oxygen. Are there some major details you are leaving out?

Nor am I, just a big nerd. Informed (or purely random) experiments are the most practical at our level. Interesting results, thanks for sharing!

Another idea: light grain bill, late hopped (and possibly dry hopped) with high myrcene hops, and fermented with QA23 to enhance terpenic aromas through Beta-glucosidase activity. You might be able to further enhance this effect with an enzyme, though I'm having trouble finding one without...

I think the idea that you need to use a Belgian (or otherwise high polyphenol producing) yeast for primary in funky beers has been drastically overstated. IIRC, New Belgium and AC Golden use lager yeast. To state the obvious... brett is going to get in there and do what it's going to do, and...

That is a fantastic podcast, I could listen to Shea talk all day. Only word of caution would be to not take his advice on using Convertase AG-300 (or any enzyme for that matter) in this situation. Potential contamination issues aside, it's just not necessary since the brett and LAB will take...

That should work! Surprised to hear of your limited access, I was sure Lallemand manufacture and distribute in Europe as well.

To my knowledge, brett is not impacted by sacc K-factor, but apparently there is a strain of pichia that can inhibit brett. While I don't necessarily agree that most barrel aged wines pick it up, I've tasted it and think it happens more often than winemakers would like or want to admit. I once...

Personal bias aside, for a quad I'd select a strain with higher alcohol tolerance than most lager yeasts have (though ECY's baltic porter strain might work?). If you're interested in that combination of flavors you could try a dubbel. That said, with a lager yeast I'd choose pilsner over quad...

If this is really what you want to hear, then I'll be the one to tell you. Brew a pilsner.

Yeah, the Prise de Mousse strain (EC-1118/Premier Cuvee) is a beast. Go with that if you decide you need to repitch. Very tolerant of low pH, high alcohol, temp range, etc. Honestly, you could probably pitch a few grains in each bottle and call it good. If you want to baby it a bit more...

Yeah you're fine, unless the mfg date is already way out there. Chad Yakobson was referring to a longer time frame, something like 6 mo to a yr IIRC.

Competitive/killer sacc strains do not affect brett.

1/2. Just keep it in the basement for a cooler and more consistent temperature. 3. At minimum I'd add maltodextrin, a mini mash to add starches and long chain sugars would be better, BIAB all grain best given the setup I assume you have. All you would need is a bag. 4. No. You are talking...

Another combination that sounds interesting to me is a light grain bill (pils/wheat) with yeasts known for producing tropical notes. Say, BA11 and brett brux trois. Not exactly what you had in mind, just spitballing here... Are you counting on the brett to clean up the diacetyl from the pedio...