Dedalus Old Stout.

Ulysses is a book that I first tried to read once about seven or eight years ago. I had read that it was widely considered the best book every written in the English language, and I decided I therefore had to read it.
My first attempt didn't go so well. I took it on our family vacation to North Cackalacka and even with making a fair amount of notes in the book (for me), I didn't make it much past page 40. If that even. It is a very intricate, complicated, and almost strenuous book to read.
Now I have gotten back on the horse. I decided that now was the time. Today I passed my previous high mark, the third chapter, where Stephen walks on the beach and nearly all of the book is his inner thoughts and memories. I am now about to start chapter four and I feel pretty confident in my ability to finish the book this time around. Two tries on Ulysses is not too bad from my understanding.
The beer is an experiment as many of my brews are these days. An attempt at perhaps a modern day historical stout. The beer is fermented on oak, solely with Brettanomyces. A portion of the beer was boiled separately, without hops, and is being fermented a bit by Lactobacillus. This will be pasteurized and added back to the main wort in the future.
It is well know that Guinness adds a portion of soured beer to their blend to give it the unique 'tang'. I have read that is around 3%. Mine will be around 10%. We'll see how it goes.
Dedalus Old Stout.
9.5 lb pale British malt
1 lb black patent
1 lb dark crystal
1.5 oz Styrian Goldings pellet @ 90 min
1 oz Styrian Goldings pellet @ 15 min
Wyeast 5112 Brettanomyces Bruxellensis
2/1/11- Mash at 156 for 90 min. At sparging, kept first two quarts separate and boiled for ten minutes before cooling in some snow outside. Once this got down to around 80 degrees, I added a handful of reserved crushed grain to introduce Lactobacillus. This all went into a 2 qt mason jar with plastic wrap on the surface of the wort to prevent it from reacting with oxygen. This has my heating pad on low wrapped around it, as Lacto likes to ferment warm.
The remainder of the beer was boiled for 90 min with noted hop additions. Once chilled, racked to primary fermentor with .5 oz washed med toast Hungarian oak cubes and .5 oz new Hungarian oak cubes. Added the brett from a starter originating on Saturday.