Flanders brown (kind of) tonight. 100% brett fermented. Might add some Jolly Pumpkin dregs down the road to kick up the sourness if the brett doesn't cut it.
Going to try my very first mead sometime this week too. I've got a bunch of raw honey from my grandparents farm and 12lbs of blackberries, marionberries, and blueberries in the freezer. Been doing lots-o-reading up on the process.
Trying to source oat malt locally, but it looks like I'll have to order online, so my oat malt porter will wait until I've got that I suppose.
The wife is out of town for 2 weeks, so it's brew central at my place.