I am planning (mostly planned, working out the last details let's say) the second annual celebratory brew for my son's birth which was back in november so I am late.
The idea behind the project is to brew something each year that will stand the test of time and be at least drinkable in 15 or so years when I decide it is okay for the boy to taste them.
Year 1 was a giant 12% barley wine.
Year 2 is a proper lambicesque beer that, while lower in alcohol will still be interesting (maybe even more interesting) after a long time in the bottle.
Now I want the beer to be actually good and I am keeping the recipe simple
5 lbs pils
4.5 lb flaked wheat
4 lb wheat malt
some tiny amount of ancient saaz at 60 minutes
Gonna mix it up a bit by adding some dehydrated lemons in secondary. Hoping the dehydration helps reduce some acidity in the lemons.
SO after all that, the question, for the three folks that stuck in there to the end.
How should I progress with the yeast/bugs in this plan?
I can see a couple routes
1) pitch neutral yeast to ferment mostly to completion then add bugs (either commercial yeast or dregs from some lambic, rayon vert, jolly pumpkin etc.)
2) pitch a pure culture of brett (commerical yeast or dregs from rayon vert etc.) right at the begining and let it be an 'all brett' beer.
3) pitch lambic blend (either commercial or dregs) right up front and let it go 'wild'
4) (and I'll tell you right at the start I am not doing this one) Set the wort out over night in my backyard.
**edited to mention that I will not be wearing pants regardless of the answer