If you can eat it or drink it, I'm making it.
Starting with the basics, moving up to the hard stuff.
Thursday, March 23, 2017
Clear signs of microbial activity. I was pretty sure that things were going OK earlier this week because I could see more and more yeast building up on the walls of the carboy, and there was a nice, slightly lighter layer of yeast accumulating on the bottom. But today, there is finally the beginning of a kreusen. This was pitched on Saturday, today is Thursday, and it's still got a long ways to go, so it's a really long lag phase. It is starting to smell great too, just like the sour it's harvested from, so I'm not worried at all.