Finally got some good weather and some time, so LAMBIC TIME! Today was a very wonky brew day. I took the base recipie, did a bunch of research on sours, fell down a rabbit hole, and came out the other side. Grainbill for ~12g was 7# of wheat malt and 14# of pilsner. Goal was to mash at 158-159, then mash out at 170. I mash-in using a chugger pump and back-flow through the false bottom, which generally means less heat lose. However, this time I forgot to close the valves, so after I mashed in, the mash water flowed back into the HLT (I keep my mash tun on saw horses, with my HLT and BK on burners at a lower level, for a hybrid gravity/pump system). Long story short, I wound up doing a screwy turbid mash kind of thing by heating all my mash-in water to 170°. If this had been a hop-heavy (read: expensive) IPA, I would have dumped it then and there. However, since this was a sour that traditionally called for starch- and dextrine-heavy unconverted turbid mash, I went for it. I left the mash tun open to cool the mash, and let it ride. I did not have the ability to add in cooler water to reduce the mash temperature because all my water here is chlorinated, and I de-chlorinated by filling water jugs a week ahead of time, and all my water was heating in the BK and HLT. Yeah, it was a screwy day, and long story short, right now I have a pair of fermonsters with ~5.5g each, yeast pitched, so we will see what happens. One femonster got Gigayeast's Sour Cherry Funk, and the other got Wyeast Lambic Blend, so we will see how they turn out in a few months.
Target OG was 1.050, but with the over-sparge and my increased efficiency from using a BIAB in the mash tun and double-crushing grain, I ended up at 1.060 (at this point I need to adjust my recipes). So I will see how they develop over time.