Just to add, I love my Blichmann.
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Doesn't it depend upon the strain of yeast? Some, like Cal ale will finish in a week.
you really only need about 1-2 days near 32 to drop most yeast strains out. so 12 days fermenting and 2 days cold crashing then to bottles.
It is not necessary to sour the beer to create a dry stout. Guinness' method probably does not include a 'souring' step. Their naturally low alkalinity water produces a more acidic extract when they perform their separate roast grain steeping step.
Use the Guinness method to brew a dry stout. Use RO or distilled water for its low alkalinity. Mash all the pale malt and barley without the roast grains. Steep the roast grains separately in RO or distilled water and add that 'flavor extract' to the wort from the pale malt mash. The pale malt mash pH will be in the proper 5.4 range with minor additions of calcium chloride and gypsum. The pH of the flavor extract will be well below 5.4 and it will help bring the overall pH of the finished wort down and produce that distinctive acidic perception that the dry stout style exhibits.