gistfile1.txt

4x - berliner weisse, soured with Wyeast L. delbrueckii and Wyeast L. brevis, primary with Wyeast 1056,
      fed some maltodextrin and finished with a blend of ECY-03b, ECY-19, ECY-24, ECY-30 Bretts. Dried
      it out nicely with good carbonation.

30 - berliner weisse, soured with Wyeast L. delbrueckii and Wyeast L. brevis, primary with Wyeast 1056,
      fed some maltodextrin and finished with ECY-30. Not as dry as the 4x. The ECY-30 adds hints of
      honey and strawberry. Not as much carbonation.

Pineapple - berliner weisse, soured with Wyeast L. delbrueckii and Wyeast L. brevis, primary with 
      Wyeast 1056, fed some maltodextrin and finished with a blend bugs from my lambic barrel.  Aged
      with pineapple about 1 whole pineapple/gal.

Wild - belgian dubbel base spontaneously fermented with bugs from my backyard. Lots of funk, moderate
      lactic and acetic acidity, a fair amount of oak (was innoculating cubes for prop). I saved dregs.
      I think when I brew with this one again it would clean up a bit and be less funky.