Dark Sour Saison

Basically for 5 gallons I had this:

11 lbs Pilsner Malt
1.5 lbs Wheat Malt
.6lbs Aromatic Malt
.5lbs Special B
1lbs Dark Candi Syrup D2

Any hop @ 60 minute addition for ~25 IBU's
Mash at 148-150, 60-70 minute boil, OG: 1.071(high for the style, but got much better efficiency than I was expecting)

I scaled it up to ~7.5 gallons so Adam and I could have about 3.5 gallons each.

This was put onto the yeast cake from a previous Saison using the Wyeast Saison 3724 (DuPont strain) and the dreggs of Fantome Hiver Saison (this has a Lactobacillus strain and at least one Brettanomyces strain). That Saison came out very dry and sour, a little more sour than I was hoping actually, it was done in about 5-6 weeks and bottled (it was so dry when I tasted the sample I didn't even bother checking the final gravity, had to be below 1.005 though). The Fantome Lacto strain is reportedly a very strong strain, and the Brett when used for primary fermentation does not take very long, so in this sense it is not the 'typical' sour beer that takes months and months to finish. I am most interested in trying Adam's version versus mine, his was fermented much warmer and in a bucket versus mine cooler and in a carboy. As of today 5/14/10 the beer still has a bubble or two on the surface and has not cleared, once it does I will take a sample and report back.