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Now that the barrel has been rung out twice and is showing some lacto growth, it is time to get wild with this thing.
The consensus is to start a Lambic Solera. I do not mind housing it at my place, if you don't mind driving to and from.

Lets take a couple of weeks to garner interest, and formulate a recipe everyone likes.

Here is how I think it should work, shout out suggestions and comments as this is OUR barrel.
We fill the barrel once again with fermented beer and inoculate it with all of the bugs we can get our hands on.
Give it until Hoptoberfest or so... and try it. But how will this work?
I think it should be done with dated shares, a person or couple donate 5 gallons of fermented beer to the barrel and receive 4 shares to its contents.
The shares will be dated for removal at 6 months, 1 year, 1.5 years and 2 years respectively. This is all up for discussion... We could bottle it sooner for self storage etc...
After the barrel is drained at each date, new shares will be released to new participants first, then to current shareholders. Then topped off with fresh beer, repeat.

Thoughts?

Sounds good to me!

What kind of beer are we talking about?

bring it!!!!!!

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mr x wrote:What kind of beer are we talking about?

TBD

I was looking for an excuse to use my slurry of 9097 (Old Ale Blend w/ Brett B). Unless that's not how you were thinking of introducing the bugs.

akr71 wrote:I was looking for an excuse to use my slurry of 9097 (Old Ale Blend w/ Brett B). Unless that's not how you were thinking of introducing the bugs.

That is exactly how!

Good idea, wish I'd thought of that I'm most definitely in. I've got lots of brett/lacto/pedio slurry to contribute as well.

I'm in! Sounds like a great project.

Keggermeister wrote:

akr71 wrote:I was looking for an excuse to use my slurry of 9097 (Old Ale Blend w/ Brett B). Unless that's not how you were thinking of introducing the bugs.

That is exactly how!

I'm in!

I'm interested.

i am also interested... ive never brewed a sour before, although my brother has a flanders red on the go

So any ideas on a base recipe for this thing?

60% Pils
40% Wheat
IBU's ~8
O.G. ~ 1.046

How's that look?

That pretty well matches my lambic recipe. Should we just skip the whole turbid mash thing? Would there be any drawbacks? I only ask becuause I really don't want to do another turbid mash.

I'm in!

Although if turbid is the concensus I'll take one for the team.

Might be a good idea to skip it in this case. Just mash high to leave a bunch of long chain sugars for the bugs to chew on.

BBrianBoogie wrote:60% Pils
40% Wheat
IBU's ~8
O.G. ~ 1.046

How's that look?

If anybody has a copy of wildbrews, there's some info on how wyeast did their non turbid lambic.

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Yes there is. I can post it when I get a chance, as I still have Boogie's book.