I am unsure what the talk is about not getting much out of the Wild Brews book for doing sours on a homebrew scale. To me, it seemed like the entire book was geared for the homebrewer, as long as they didn't want to use full-size barrels, but that information is in there too. The practices of making a good sour ale - recipe formulation, turbid mash, yeast choice, wood choice, fermentation schedule, etc. - are all the same regardless of scale (aside from the scale itself obviously), and the book ends with a lot of very specific homebrew recipes, ideas, and suggestions. Everyone gets something different out of a book, so I am not going to beat a dead horse, but I think that the info is in there.
Maybe I misspoke a little on the Wild Brew book. Maybe instead of saying I was disappointed I should have said I was overwhelmed. I am so new to the process of souring beers that having all that history and discussions of every option ever tried was a bit much. It is one of those books that will continue to divulge its secrets for years to come as I continue to work through this process. Oh yes it is a very valuable book. I just wanted instant gratification and as such I am going to brew Jamil's recipe and process exactly.
I would still like to know why Pilsner Malt is used and not 2-Row for the Flanders recipes. Is that in there? I'll have to check tonight.
I understand your meaning now, and agree. I feel like everytime I read that book I learn something new. You might have to read it a few times, but I guarantee the info is in there. A lot of the info is predicated upon the same type of advice that many brewers give you though - you just gotta try it out and get a feel for it. Experiment and figure it out because it is such an organic process with thousands upon thousands of variables.
+1 to what Henning said. Pilsener is the local/traditional malt used. However, some breweries like De Struise are fond of using Castle 2-Row (which I think is from the UK), and if you read through the histories etc. in that series of books, using English ingredients seems pretty appropriate. However, Pilsener is still the traditional choice for those recipes. I'm just saying that once you're comfortable with it, there really isn't a reason not
to experiment with it. Best to get it down the tried and true way first, though. Best of luck.