So I've got some Belgian Ardennes yeast for this now and before I do this, I'm starting to think I may as well make a whole 5 gal batch. Mr. Malty says I need an 8L starter for a 1.100 beer. I'm thinking that I may as well make a 5 gal batch of something first and then use the yeast cake for a big beer.
What other sort of beer would you suggest for this? I don't know anything about Ardennes yeast. I want to make a sour and I have Roseleare blend as well. What about 5 gals of beer using the Ardennes, rack it off and then pitch the Roseleare? Never used either so I have no idea if they will work together. Thoughts?