Ok thanks. I will try that and see how it goes.
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I went the long route last year on a batch (6months) fermented with White Labs Berliner Wiesse blend and it was only mildly sour and pretty Bretty. I am inclined to try the sour mash approach this year (toss some whole uncrushed acidulated malt into the mash and keep it warm for a few days before pulling the wort off to short boil and ferment with a German ale yeast). It sounds easier, but will lack the leathery/horse blanket of the Brett.