Bottled my various wine/mead batches today. I'm left with 5 gallons of Dusseldorf Altbier, ~5 gallons of Lamebic, and then 5 gallons of my club's "big brew", that was a full bourbon barrel of oatmeal stout. We picked up an infection somewhere, probably from the barrel itself. So some folks kegged their share and are drinking it quickly. Since it's getting a tasty lactic character (and not vile bandaid or vomit or anything else like that), a few of us are going to let it go sour properly. In a day or two I'll go ahead and step it up with some DME, maltodextrin, dregs from a bottle of Hanssen's Oude Gueuze, and then I've got packs of both Wyest Lambic Blend and Roeselare Blend that I'll toss in there.
I'm hoping that this turns out well. Especially with how much work and planning went into getting that barrel full, I don't want to have to dump this stuff.