I have a Belgian Dark Strong ale that fermented from 1.100 - 1.025 with WLP530. It's great, but a little sweet. So, I grew up one WLP655 Belgian sour mix starter and one WLP645 Claussenii brett starter with a 1.035 malt extract base in 2 different 3 gallon carboys and pitched about 2 gallons of the Dark Strong Ale in each. Both starters were actively fermenting before I pitched the beer on top. With a 10% ABV beer going in on these, I wonder if I'm going to get any complexity or additional attenuation from the bugs & critters, or maybe I just killed most everything in the starters with alcohol. Brett's a pretty hearty, super attenuating yeast strain, but unlike standard ale and lager yeast their alcohol tolerance seems to be less commonly known? The information from Wyeast lists lacto and pedio tolerance up to 9% ABV and 12% for bruxellensis and lambicus, I wonder if people have seen that result in practice.
