Below you will find links to interviews, research, etc.

Topic: Staggered Fermentation
Interviewee: Kieth Ciani
Internal Link: http://thesickeststick.blogspot.com/2014/07/keith-ciani-on-staggered-fermentation.html
In this interview Keith describes how he was able to reach a nearly 75% attenuation rate on a very, very, very large beer through the use of multiple yeast strains, pitched at various times during fermentation.

Notes on how to choose and/or create beers for aging: http://thesickeststick.blogspot.com/2013/09/big-beers-for-aging-and-ages.html

A deeper look into Bottle Conditioning sour/funk beers http://thesickeststick.blogspot.com/2014/07/adventures-in-bottle-conditioning-sour.html

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