,I think I'm going to squeeze in one more brew day before I'm out for 3-4 months. I've been meaning to brew a big ass belgian quad for some time (with maple runnings)... and I think I'm going to follow through with it.
Anyway, I'm brewing 10 gallons.. and fermenting w/ the westmalle strain... (forget the wlp/wyeast #'s). Haven't peaked at the recipe for some time, but its going to be up there, - 10-11%.
I'll keep one carboy clean, but I'm really thinking about souring the other 5 gallons while this stuff ages out in glass for the next 3-6 months. Do you guys have any recommendations on a good souring mix/blend that is pretty user friendly right off the bat? Straight brett? Brett and pedio? Rosilar blend?
Any tips/tricks/ what has worked best for you in the past would be appreciated.
