Lambic, bleurgh!

[super_simian]

Much like many of the finer things, lambic (and other sour beer) is definitely an acquired taste; I hated my first but now keep thinking about them late at night in bed...I was thinking about doing a small batch of "quick sour" sometime soon, in my little 10L jerry fermenter: BIAB mash as per usual, let the unhopped wort sit in the stockpot with some lacto starter for a day or two. Then boil, hop and ferment as usual. Finally, bottle with some Orval/Rayon Vert dregs added for brett. Basically looking to avoid contaminating the fermenter by souring pre-boil, and brett'ing in the bottle.