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* indirect or uncontrolled inoculating with more than just open air
** hanging barrels used barrel staves over coolship
** spraying walls with lambic
* ambient cooling
*** ages out with time - JVR and Friendship Blend Sour Hour
* aged hops and how brett reacts with them
** 3-4 oz of aged hops per 5 gal is traditional hopping rate(1.5-2 ounces per 5 gal might be more suitable for homebrew batches, particularly with American sources of aged hops which might contain more acids; see [[Hops#Aged_Hops_in_Lambic|Hops in Lambic]]).
** high levels of well aged hops is typical limiting lactobacillus
** aged hops in the boil = massive levels of caffeic and p-coumaric acids.
*** aged hops appear to contain about ½ the alpha acids as fresh.
*** maybe this is backed up from a different post: Jester King interview with Sour Hour they added aged hops and said they had high IBU in their first spontaneous. Common belief that aged hops have no IBU appears to be false.
*** 3oz of fresh willamette 5.5% alpha acid hops in 5.5g of 1050 1.050 wort for 60 minutes is 64 ibus. This calculates to the hopping rate of Cantillon, Bruery findings, and the thought that aged hops appear to contain ½ the alpha acids as fresh
** aged hops can be cheesy/isovaleric character, but will age out in at least 6 months
* don't overlook Saccharomyces as part of the mix
** again, Cantillon spraying walls with lambic to recreate a microclimate in new location
*Belgian lambics have a higher FG than American Sours
** gueuze blends go into bottles around 10121.012-1014 1.014 to get carb
** longer bottle aging times
** The Bruery analysis of Cantillon Gueuze measured FG to be ~10101.010
* various characters
** mineraly
==See Also==
===Additional Articles on MTF Wiki===
* [[Mixed FermentationScientific Publications]]
* [[Spontaneous Fermentation]]
* [[Lambic]]
===External Resources===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1125494490812097/ Original MTF discussion on Aug 10, 2015.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1190499240978288/?hc_location=ufi MTF discussion on where non-hop bitterness in lambic and some other sour/Brett beers comes from.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1534399163254959/ MTF discussion about the "mineral" character of lambic and what causes it, including water profile tips from Garrett Crowell and Mark Trent.]
==References==