So I just finished kegging my Berliner Weisse and have a lot of Lactobacillus left and cost me good money to buy. What other recipes are out there using this bacteria?? I also used dregs from a couple cantillon's. Thinking of doing a Flander's Red or Geuze but not sure if that is Lactobacillus or Brett. It is kinda both now. Also, any recipes are welcome!! BTW-the berliner weisse is awesome and can share the recipe. Tastes better than the Fritz Briehm!!