Well if you ever come this direction, I have 5 sour strains I keep around for fun.
With regard to sours, I keep the malt bill simple. I like to let the yeast do the work, it's what we as homebrewers have above major breweries.
In my last sour batch, I used hops that were 10 years old. I have 3-4 lbs of them I use for my sour batches when I don't want hop character.
The beers I've done using mostly base malts tend to be much "tart"-er while the ones I've done with multiple crystal malts have produced apricot and passion fruit flavors.
Unless you're dying for replication, try using the yeasts several times in different styles. Its always fun to see what happens.
Also, buy your favorite sour beer, and harvest the yeast out of it. Odds are, it's close to the price of a wyeast strain anyhow, so at least you get some great beer! (Don't use Rodenbach, there's nothing in there sadly)
Oh, and I always drink/bottle the clear liquid off a starter. Its great even without C02.
Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.
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