you should do a triple decoction while you are at it.

I can smell hints of sarcasm

A triple decocted turbid mash lambic porter aged on 200 year old oak barrels retrieved from a sunken ship? I think Evil Sam has one of those in the works right now...

That one is way too easy. Also triple decoction is not very good idea.

I think that the colder ferment he suggests is more important in keeping the fruity esters under control if using an ale yeast for this style, in the BP Jamil Show he emphasizes the importance of good attenuation, for a beer that starts big and doesn't have much hop or roasted malt bitterness to balance the sweetness, and under attenuated beer can be cloying...

My concern is that for someone who doesn't have a good handle on controlling their temperature, trying to run an ale yeast cold is a recipe for stuck fermentation and yeast quitting early. If they then bottle that beer with a good chunk of fermentable sugars left, along with priming sugar, then let it bottle condition warm, overcarbonation is a concern.

Spiderwrangler! BDawg! You are right on the money! I hope this brew is named Charles Fox XXX! (fact, not sarcasm) I saw a barrel at Mt. Vernon this past summer that may be suitable ........ I was hoping I would hear lambic on this brew too! I will be brewing outdoors tomorrow AM. (37 degrees, but sunny) My March pump may rebell. My mash temp will fluctuate a few degrees, but I will hit my numbers!
Thanks for always helping the helpable!...........BN Army Rocks!

HA! Cheers A 37 degree sunny brewday sounds perfect to me!

HA! Cheers A 37 degree sunny brewday sounds perfect to me![/quote]
Any damn brew day sounds good to me!