We’re doing a wine barrel Lambic
Going to go with some sort of a turbid mash and long boil
Boil will probably go 2 hours but we dont want a 12 hour brew day so we’re thinking of turbid mash options.
Randy Mosher recommends adding wheat flour at the end of the boil, as the turbid mash gives you starch at the end. The bugs and critters use the starch as food. Your lambic will be clear.
If you are a traditionalist, go with the long day.
Maltodextrine will also add sugars that Sacc. have difficulty chewing up, but your Brett will
be able to use as food in their cycle…I put 1/4 lb in a five gallon batch of rochefort that
got soured this weekend. The fermentation continues nicely… 
You don’t need to add flour if you do a true turbid mash. You’ll get plenty of starch from that. Perhaps that’s what you meant, but your wording was confusing.
I was wondering when the hell you were gonna show up ;D
Well, after some discussion we said
SCREW IT
Starting at 6 AM and finishing… well whenever.
I’m bringing my camper because by days end there is no way I’ll be driving.
June 12th, gonna be epic
We’re getting the raw wheat pre-crushed and ordering a sack of rince hulls 
That sounds awesome dude. Keep us posted as to how it goes
There a big thread on HBT about it
The barrel has a Consecration clone in it now and will be bottled up during the brew day.
A quick rinse with some Chardonney and then in goes the Lambic for 2 years