I just tried the re-release of New Belgiums Old Cherry Ale, and it got me thinking about a nice fall/winter beer I would like to make. I do 10-gallon, all grain batches, was thinking about doing a 10-gallon brown ale, maybe modeled after the recipe in Jamil's book (as every single beer I have made from there, really the last 10 batches I have made, have been great). I always split batches to two carboys (no conical in my brewery), and was thinking of just fermenting one with US-05, and the other /w/ US-05 and a wild-yeast (Brett Brux maybe?) or just the wild yeast. Then, after primary, racking each onto cherries of some sort. Sour cherries would be nice, but I don't know where I would find any fresh cherries in bulk here...maybe I'll just use Oregon preserves.
Any suggestions for recipes? Yeast critiques? Cherry ideas?
I'd ideally like the brown cherry ale to come out reddish, nice cherry flavor and aroma, a little sweet but not overpowering.
The sour I'd like to be funky, fruity, and dry. I know I will need to age it forever and that is fine.