*** Probably a good idea to ferment 3 gal or so separately for the first week (maybe with the Brett) so that primary doesn't blow the plug on the barrel ***
Oud bruin, fermented with S-33 until fermentation slows down (6 days-ish), then put in glass carboy with the souring culture. Let sour for 1 year.
Clone Of Lil' Sparky's Brown Ale. Original has 28 gms EKG at 15m instead of Fuggles, fermented with Danstar Nottingham. Also Caramel/Crystal 60. Split racked to secondary and pitched Brettanomyces for a sour.
Collab with Vegard. We wished to brew a fullbodied fall/winter warmer with a boozy and sour punch to it. PH-2,9 Actual FG1000