Here it Comes: Diable Sauvages (Brett. Golden Strong)

[Draconian41]

Draconian Libations': Diable Sauvages

OG: 1.071
FG: 1.005
SRM: 3.4
IBU: 24.25
ABV: 8.7%

75% Efficiency
6.5 Gallons

11 lbs 00 oz - Castle Pilsner (74.6%)
03 lbs 00 oz - Cane Sugar (20.3%)
00 lbs 12 oz - Weyerman Pale Wheat (5.1%)

0.600 oz - 60 Mins - 12.6% AA Magnum
0.500 oz - 10 Mins - 03.8% AA Styrian Goldings
0.500 oz - 0 Mins - 03.8% AA Styrian Goldings

Mixed Primary Fermentation:

1000ml Mixed Starter (stirplate)*
-East Coast Yeast - ECY09 - Belgian Abbaye
-White Labs - WLP644 - Brett. Brux. Trois

*ECY pitches are uber fresh and tend to have higher cell counts than WL or Wyeast. A single vial without starter gives you a VIOLENT fermentation. I want enough starter wort to simply get the yeast hungry before the pitch.
-Pitch at 65F-after 12 hours, reset temp controller to 70F and allow free rise. Warm 1 degrees per day for 1 week until reaching 77F. Im anticipating a 1 month fermentation. No secondaries...bottle when gravity is stable.

[Draconian41]

Somehow, my temp controller went haywire and I woke up to FERMENTING beer at 55F! Im assuming that it was the Brett that was fermenting and that the Sac went to sleep. I got it up to the high 60's in a hurry and it went crazy. The main and hard fermentation quit in about 5 days. Its still actively fermenting but its clearly the Brett colony that is still working. I cant wait for the Brett to show up in the aroma and flavor...Im guessing it will take a month (from past experience.) It down to 1.017 from 1.072 in 8 days.