Lacto in primary, sacch secondary?

[ajm97210]

So I brewed up a tripel style beer yesterday which I added L. Brevis and dregs from Cascade Brewing apricot to. I am aming to get it as close to the Cascade beer flavor as possible.

I had toyed with several different ways of fermenting and after some reading and advice when with giving the lacto a few day head start in primary keeping it at 95F. I don't have the means or time to do an actual kettle sour so this was my way of doing it slightly different.
Has anyone had experience doing it this way? I'm probably going to let it cool down to mid 60s in a few days and then pitch 3787 into it. Once I rack I'm going to put some apricot puree into it.

Again looking for some advice or results from someone who has soured this way.

 

[DrKnow]

I do this all the time with excellent results. I'd be a little concerned if you added the cascade dregs at the very beginning and held it at 95 (there may be other yeasts in the dregs that might not create pleasant flavors at 95 degrees). Otherwise lacto first to get it sour then cool to pitch sacch/Brett to ferment it out. Just remember it won't be a "clean" beer which is really the reason people do kettle sours.

 

[ajm97210]

Awesome glad to hear it!
That's my concern but it's a little late now. I know that Cascade tries to take a clean beer into their barrels so I'm hoping there's very trace amounts of yeast, and it was a 2015 bottle so hoping that helps as well. It had taken off over the last 36 hours. I'll probably wait til the morning to pitch my sacch. Gonna avoid the Brett this time to try and minimize the funk.

 

[ajm97210]

I do this all the time with excellent results. I'd be a little concerned if you added the cascade dregs at the very beginning and held it at 95 (there may be other yeasts in the dregs that might not create pleasant flavors at 95 degrees). Otherwise lacto first to get it sour then cool to pitch sacch/Brett to ferment it out. Just remember it won't be a "clean" beer which is really the reason people do kettle sours.

Just thought I'd update..
2 Days after pitching the lacto and the dregs, and keeping it at 95F, I took a gravity and pH reading. The gravity had dropped 4 points and the pH was at 4.7. My airlock was bubbling vigorously during those 2 days.
After tasting my sample I don't taste much that is off. There is a little bit of banana flavor but not excessive not much tart or sourness, and of course sweetness due to under attenuation.