Understanding Sour Beer Microbes 101

A quick introduction into sour brewing microorganisms. For more information, see the links below!

[steamyb]

My son and I have our first 5 Gallon 'sour' fermenting on the kitchen cabinet now. The plan is to continually add the extra wort to this beer (sort of what you are doing with the Solera) as we taste it develop. I think the hardest part will be waiting 3 months to a year for this beer to be good.
Recipe:
Style                          OG             FG          ABV           IBU           SRM
Sour
Brewer’s Friend 70%   1.057         1.016       5.36%         0-10            4.86
 5 Gallon Batch
Brew Date:         1/4/15
Starting Water: 6.875
Amount              Item                          Cost/Unit              Cost
Fermentables:
10               2-Row Base                         1.28                 12.80
1                Crystal                                 1.68                   1.68
0.5             2-Row Base(Souring)             1.28                   0.64

Hops:
1               Willamette                             0.96                  0.96

Yeast:   
1                Ale                                       3.39                   3.39
Irish Moss
1               Brew Day                               0.50                   0.50
Propane:
1               Brew Day                               7.33                   7.33

                            27.30
Grain Bill into Full Volume Water in Brew Pot.
START- 3:15 PM
Acid Rest 90*-115*-30 min                 TOTAL- 30 Min
Protein Rest 115*-138*-30 min            TOTAL- 30 Min
Saccarification Rest 
138*-162*-60 TOTAL- 1 Hour
 Mash Out @ 170*.

Remove all the grain bags, drain into strainer and add liquid back into mash pot.

Wait 12-24 hours and pull the Souring Grains.
Pulled Souring Bag @ 1:30-20 Hours of Souring
Add Hops and bring to boil. Boil for 60 mins.
Boiling @ 2:30
Add Irish Moss to the last 15 min. of the boil.
Check volume to make sure 1 kegs are produced.

At 70*, Pitch Yeast and Ferment in the Brew Pot.
Siphon into 1 Kegs.
END-3-12 Months
Total Batch Cost:           27.30
Cost per Keg:                27.30
Cost per Case:              13.65
Cost per 6-Pack:             3.42
Cost per 12 oz. Beer:        .57
Notes:

This is a basic recipe, but I think as other beers are added over time, this may be a very interesting experiment.
Any thoughts or ideas on this, or have I just flushed $30?

[TonyYates]

Great intro Dan! I really look forward to your videos and hope you keep making them. No pressure! Cheers!

[Canadiansasquatchbrewery]

Awesome info as always!  Hopefully you continue along this Sour 101 stuff!  Cheers!

[GreedyDragonBrewing]

Great basic intro Dan!  Very straight forward and easy to follow.  Cheers

[BrewingwithBill]

great informative vid buddy! Was a pleasure to have you on the chat last Saturday. I didn't know about the E-coli. Cheers Dan, 17!

[frankshomebrew]

that is class dan, thanks for sharing chap. cheers

[royventullo]

Thanks Dan. Willl be sharing with my class when we get to brewing section.

[BHbrewing]

Great info and straight forward.  Please continue with the sour education videos! Cheers Dan!.

[EvertyBrewing]

Nice info Dan, keep the sour 101 courses coming :)

[Skucey]

Very interesting Dan ...must have a go a doing a sour..great to see and chat on bills hangout was a good laugh....cheers

[PABrewNews]

Thanks Dan I haven't slept that good in years...  ;) 

[brewtubetech]

Cool stuff. Very interesting. You thinking of writing a book?