The oud Bruin was fermented with AL's Bug Farm VI from East Coast yeast.
The Irish Dry stout was fermented with WLP001 and I replaced the Flaked Barley with 1# of flaked rye.
I also took 1/2 gallon of Oud Bruin wort and pitched the dregs of a Jolly Pumpkin Firefly. The Firefly was a recently bottled beer so it really wasn't too sour.
I now have a few 1/2 gallon batches of sours going in the hopes of getting some cultures going.
Russian River, Fantome, Jolly Pumpkin.
I also have 4 5 gallon batches of White labs, Wyeast, East Coast yeast sours fermenting.