Forgive me if this is a dead horse, but I'm having trouble searching the forums on my phone: I'm looking to do a sour/funky beer and would like it to be "finished" by early October. Tips/tricks/recipes/etc would be appreciated. All grain, 5 gallons, and would like to incorporate fruit. Bottle conditioning. Thanks in advance!
Another link to enjoy https://www.homebrewersassociation.org/how-to-brew/funkwerks-5-tips-kettle-sours/
I'll just point out, a mixed fermentation with yeast and lactobacillus is another option that would definitely be drinkable by October. However, whatever funk you get would have to come from the yeast.
Sour worting > kettle souring. Brew whatever style your going for, cool to 80, pitch a lacto starter right into the carboy. I made a lacto starter from grain using method 3 on this page: http://www.bear-flavored.com/2013/08/which-method-of-brewing-berliner-weisse.html I didn't have any temperature control but my beer still got relatively tart after a week or so. Once its where you want, pitch Brett C, add fruit during the last month and bottle. I've done peach and raspberry berliners using this method and they turned out great.
This method works great! The only thing I would caution is to keep your IBU level in mind when looking into lacto culture selection. I recently used the Omega Yeast Lacto Blend and it worked wonders for a quick Gose but I had to keep IBU's around 1-2. Best of luck!
If you choose to kettle sour you will be able to add ibu's if you would like in the secondary boil. I've had a lot of success using Omega 605. http://www.omegayeast.com/portfolio/lactobacillus-blend/
