Funk In The Basement

I've learned enough about myself to realize that my parent's basement is the best place for long fermentations. Here's what bubbling...

Doppelsticke Funk: I'm trying to mimic this old German style back when long term storage took place in barrels.
Sour Beet: I brewed this one in January '10. Roasted beets in the mash and an additional 1/2 gallon of beet juice in the secondary was used to contribute color and some added sugars to this traditional lambic grist.
West Philly Plambic: Spontaneously fermented in West Philly, this beer is almost 1.5 years old and is tempting me to bottle it.
Old Ale: My virgin bug brew. This is a Belgian Dubbel recipe that I added Roeselare (Wyeast 3763) to in the secondary and then a constant stream of bottle dregs. This one has become so acidic that it is solely a blending candidate.

Brewer's Tip: Go up to your bedroom and grab your newest leopard skin Snuggie and wrap that carboy for UV protection.