Pulling 1 gallon Keg Volume to Sour - Do or Don't?

No idea what a soured Wee Heavy would taste like, but 1 gallon is not risking very much. I say do it and report back in a year

 

What are your ibus? If higher than 15 or 20 I would be hesitant to waste roselare on that beer.

Throwing roselare in an almost 8% abv environment also probably won't yield a sour beer.

Now if your dead set on pitching the roselare I would highly reccomend getting a bottle of jolly pumpkin La Roja. Grow those dregs up and if roselare fails,pitch La Roja dregs. Those are more hop and abv tolerant than roselare.

 

I'm not sure how much bitterness can fade over that time frame. But the combo of alcohol and ibus the lacto in roselare is gonna be pretty ineffective. Now he roselare alcohol tolerance is listed at 11% so maybe the Brett strains and pedio will be able to fight through and get you a sour funky beer but I've had my best luck pitching mixed cultures early rather than later.

 

Since Roeselare is a Brett-dominant "strain", your beer won't get very sour with it, especially with your IBUs where they are. If you want a well-attenuated, funky, 10%+, dark beer, then go for it. If you want something sour, purpose brew another beer and pitch different microbes.

 

Go for it! Do you have any east coast yeast? I blended together a milk stout, mild and oatmeal stout, all of which had 30 or so ibu and soured them in a rum barrel. I used some milk stout wort as a starter for some bug farm and it was noticeably sour within 24 hours. The beer has progressed nicely over the past eight months and is almost ready for fruit.

 

Soured wee, huh? The correct label and you've made your million.

What kind of fruit do you throw at a sour stout?

 

Was thinking cherries and vanilla a la tart of darkness, but might go with raspberries to ensure the fruit comes through.

 

I know I'm late to the party, but it will taste heavenly. One of my favorite sours of all time.

I hope this turns out well, OP!