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Also, I haven't used that strain before, but generally do Brett Saisons with a lower attenuating Saison strain.

Well, if you are souring after primary fermentation, then that might be a good strain to be using. The unfermented sugars can be utilized by whatever souring blend you use, which will create a smoother transition into long term breakdown of complex polysaccharides.

Brewing in Kennesaw and Austell!

If you are in the greater Atlanta area and interested, you should come out to Schoolhouse Beer and Brewing. We are hosting an event, which will introduce entry-level home-brewers to basic brewing techniques, how to produce fermentable wort, and addressing basic trouble-shooting. There will be...