I've never done a sour beer before, but was inspired at the GABF a couple of weeks ago. At quite a few breweries (don't remember which ones due to a few to many 1 oz pours), had soured tripels. One brewer in particular told me that they used their standard tripel and then soured it.
I listened to the Jolly Pumpkin, Can You Brew It shows and thought maybe I would take 5 gallons of my tripel and just pitch bret b and l and do it's thing?
Any thoughts or ideas? I'm sure many of you have done something like this
Would there be enough residual sugars to sour it up if it finished around 1.008?