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Not thinking i capped a beer I dosed with 4 bottles of sour dregs. I actually corked about half but capped the rest. Do sour beers need to be corked so excess gas can escape?

I have an aunt that owns a restaurant and loves the fact that I homebrew. Shes been giving me maple syrup to use in a beer but im having trouble coming up with a recipe. I currently have 1.5 gallons of syrup. Here is my proposed recipe of ingredients I have lieing around. Im open to purchasing...

So....I bought a kegerator a couple weeks back but didnt have a batch to keg just yet so I played with all of the parts putting it together. So I have my keg carbed and am ready to install liquid line and the tap tree and a spacer piece is missing. I know I could probably rig this thing up but...

Longtime lurker, first time poster. I want to emulate this dark saison. It has a smooth, spiced, slightly soured taste. Ive done a bit of research and saw from a few posters that Fantome uses Wyeast 3725 Bierre de Garde yeast. So Im set on this. As far as the rest of the recipe should I...