This was extra wort I had the from the 5-16-15 Union Jack batch where I got better efficiency than expected and collected more volume than I needed.  

I drew off 2.65 gallons of 1.066 wort and diluted pre and post boil to get 4 gallons of 1.044 wort. 

Boiled with aged lambic hops for about 5-10 mins max and then cooled with a box fan blowing right on the wort for about an hour.  

When the wort got down to 100 I tossed in about 1/3 cup of crushed grains and put the lid on the pressure cooker I was boiling in. 

Later that evening I added an old lacto starter that I had sitting in the garage, but I don't if it still was viable at all.  

Transferred to secondary after about a month.

Dry hopped with 3oz of mosaic in April of 2016

Kegged 5-28-16, taste is a clean lacto tartness with juicy fruit flavor and aroma from mosaic hops. Pretty good for extra wort!