I live in a tiny NYC apartment, so I can't really do a long term sour at my place. But this Christmas I went to my parents place in suburban NJ and convinced them to let me run a little sour homebrewery after reading/being inspired by American Sour Beers. Here is to hoping at least some of them turn out well.
1: Brett Dry Rye, 75% 2 row, 25% rye malt. mashed at 148 and pitched TYB Dry Belgian Ale and some bottle dregs from bretted beers including Orval. I hope this could be interesting on its own, but it's mostly intended to be a mildly funky, very low FG beer suitable for taming/mixing any of the subsequent brews that are too sour/funky without needing to worry about cross-inoculation/continued fermentation before bottling.
2: Brett Tripel: Recipe inspired by the Mad Fermentationist's Tripel the funk, mashed high at 156, pitched Trappist High Gravity + Yeast Bay Amalgamation. Might have drunkenly thrown some additional souring dregs after consuming them for beer 3.
Flanders Red: Recipe taken straight from The Mad Fermentionist's book, Wyeast London Ale 3 + Roseleare + tons of bottle dregs, again mashed high, including Bruery's Oude Tart and a bunch of nice lambics.
Plambic: 50% wheat/50% pils, mashed high single infusion, because I am too lazy to do a turbid mash. Pitched wyeast lambic blend + a few lambic bottle dregs.
5: Sour Amber Wheat: was intended to be a 100% wheat malt sour (because I can, because BIAB, also because it's homebrew so let's get weird sometimes), but I had half a pound of special B lying around from an errant order that I threw in there as well. Again mashed high. Pitched white labs Begian Sour mix + a few more lambic bottle dregs.
Those white condom looking things on the carboys are morebeer's premium breathable carboy hoods, which will hopefully hold up and keep oxygen out without requiring any of my parents attention, as I leave it alone for 6+ months.