bakins

Recipes 

I've got a very simple all brett L pLambic going right now. Smells awesome. Will fruit it.

dreadnatty08

Recipes 

So far what's souring right now are:
Belgian Funky stout
Oud Bruin
Chocolate Saison (Roselare second gen.)
Table Sour (all Drie Fonteinen)
Bottled:
Brett L stout
Brett C Mango Chipotle
Brett L Vanilla Wine
Oat Wine (Wyeast old ale plus some bottle dregs)
I'd got a Cuvee de Tomme clone type upcoming but using figs/rum instead of cherries/bourbon.

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My Blog: City Brewer

Texron

Recipes 

I have started a Lambic Marathon. I plan to make four batches of fruit Lambic; Apricot, Rasberry, Cherry, and Peach. The Apricot and Rasberry beers are in the secondary and the third batch will be brewed today. I started the first batch by pitching White Labs WLP 655 Lambic Yeast and plan to use the original Yeast Cake to brew the four batches of beer destined for the fruit puree's. Once all four batches are in the secondary I plane to brew a fifth batch with a fresh vial of yeast to make a straight Lambic that could be used for blending or just drinking. I have started a thread for this endeavor titled Lambic Marathon and would welcome any comments advice or suggestions.

http://www.homebrewtalk.com/f127/lambic-marathon-139650/

jessup

Recipes 

i approve of this thread right now i've got:

flanders red x2 (WL br. lambicus & br. bruxelles in both)
oud bruin (roselare)
ipa style w/ late chinook & honey addition (roselare)

i need more space to age!

bhatchable

Recipes 

does a berlinner-weisse count? if so i'm in for 5 gallons of flyangler's spurhund zunge

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Munsoned

Recipes 

I think so!

I have a Berliner Weisse, and a Flanders Red going right now. I'm planning on brewing a funk-ified belgian dark on Thanksgiving, as well as adding some brett and lacto to about a gallon of watermelon wheat that I've recently kegged, just because I can!

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“While the rest of the species is descended from apes, redheads are descended from cats.” - Mark Twain

jdinger29

Recipes 

I haven't done anything sour yet but I am hanging out here to do some research... Thanks for all the great info!

brewtoomuch

Recipes 

I have a 2006, 2007, 2008 Lambic sitting in my closet waiting for me to blend.
A 2008 Flanders red on tap that I just took 3rd place at local contest.
A 2008 Belgian Golden Strong that was fermented in a apple brandy barrel dosed with brett aging.
Brewed a new Flanders this past saturday and I will be doing another lambic brew next month. Sour beers rock!!!!!!

dwarven_stout

Recipes 

I'll start this one back up.

I have a straight lambic going, as well as a sour mash wild ale.

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"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

Oldsock

Recipes 

Recently I've got a few new sours going, a big dark saison with black cardamom (the sequel to a similar beer with rosemary), a second quad with cherries and bourbon soaked oak, a cider, a Belgian single in the barrel wine barrel that had our Flanders Red, and my third lambic (done with my first turbid mash).

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).