What is the biggest sour beer some of you guys have brewed. Right now, I have a Belgian Dark Strong that had an O.G. of 1.093 and a F.G. of 1.011 using a fourth generation pitch of Wyeast 3787. The base beer is excellent. About 8 weeks ago, I made a 250 mL Starter and pitched the dregs of a Russian River Concecration into that starter. Several days later I pitched that starter into a three gallon carboy with the base beer. The bugs are obviously doing work in the 3 gallon carboy despite the high alcohol environment.
Not sure when this will be done, but can't wait to taste the results. Not sure if I should add oak cubes at some point or leave this one alone as is.
Doesn't this mean that Russian River could technically make Concecration without blending necessary? Of course, there is a lot to be said about the benefits of blending, but it seems to me that some of what I have heard about wild yeast and bacteria's alcohol tolerance is false.