I have been brewing beer seriously for the last year and I am now wanting to venture into the unknown, that being sours. I brew all-grain beer so I have a set-up to mash in. I am looking to do 10 gallons of lambic, hell I spent $37 or so on Yeast. I guess I could be convinced to use some of the yeasts in different batches, as I am open to experimenting with the sours. I recently purchased Brett Brux Wyeast 5112, Brett Lambicus Wyeast 5526, Lactobacillus Wyeast 5335, & Pediococcus Wyeast 5733.
I have read the Wild Brews book and while I learned a lot of history of Wild Brewing I didn't learn the way to do it. My LHBS has little or no experience that they can offer in the venture.
I believe that I have the patience to let the beer develop and age over time. I think that in the end I will want to fruit some of the beer. I have some carboys and better bottles, but no wine barrel at this time (economy sucks).
What I am looking for is for someone to help put a recipe together and to either point me to a webpage or to spell out exactly what to do on brew day. I am looking to get this project underway in the next 2 weeks. Please help me make some good sour beer!