Others…
I have been playing around with two-row pale by briess, Table sugar and American hops like Columbus. It’s a challenge, keeping the bitterness down and finding a place for citrus flavored hops with all the fruity-esters that come with belgian yeasts. It’s a challenge and it’s not necessarily producing the BEST beer but unique for sure.
OG: 1.06+
IBU: 20~
Yeasts: 575, 3787
3/1/2007 – SNOW DAY!- also just transfered the – pLAMBIC – Pale Malt, Pilsner Malt, Malted Wheat (couldn’t find unmalted) -Turbid Mash Technique- two steps.
Saaz Hops-baked at 200 for 30 min.. “aging” – Wyeast Lambic Blend + Orval/Boon/NewbelgianBiereDeMars Dregs OG: 1.046- ?  -  to a carboy.  Great and sour. plans to get wort in the primary imediately.. maybe a bit of regular ol’ S.cerevisiae – to drop the ph and to become food for the yeasts later on.  This would be my young beer to blend with the old stuff.  Fresh fruit will also be happening soon..