Wort transformation challenge...

Also consider doing 2 suggestion with half the wort each and picking your favourite!

 

It's probably too late, but I'm on board for something Belgian.

Add some candi syrup and hit it with your fav Belgian yeast.

You're prob fermenting by now though, so what have you decided?

 

Sounds good in form. How was the pecan flavor? That dryness is what I think would stand out and grab their attention, but maintaining the sweetness of the base beer.

 

D180 would be nice as well

 

I am not sold 2 months is enough time to pull off a brett and make it taste actually good.

 

I was wondering if reboiling the beer would be an option to get some hops in there. We'd really piss them off finding a way to make beer black and hoppy.

 

A person could bring it up to a boil, throw in about 5ozz willamettte, chill, and add some coffee, go fo a coffee bender kind of thing. This thing has so many possiblities. This may be worth talking to some local breweries to see if they would be down for something similar.

 

The 'reboiling' subject brings up a good point -- by boiling the wort again it would eliminate any 'bugs' that make have been picked up during the transfer and transport from the brewery to home. Can it (or should it) be done, and how much boiling is too much?

 

Stepped up Orval dregs can make a tasty brett beer in 5-6 weeks but it is a lot better after a year.

 

That part should be alright. I usually brew at home then drive the wort 2 miles or so to the brewery where I work to leave it in the warm side of the walk in. I've never had any problems.