What are you drinking?

[mashani]

Since I made a farmhouse kind of brew, I busted open one of the Blonde Bier de Garde I made this winter.

I like it more then I like Castelain Blonde. So I'm pretty happy with it.

[jimjohson]

a Milk Stout fro The Duck-Rabbit

[swenocha]

Funk Fest yesterday, so nothing today. But, wow, yesterday... Had maybe nine Yazoo funky beers, including a 100% spontaneously inoculated wild ale they made using a hole in their roof as the microbe collection site.

100% spontaneously inoculated wild ale. In December Yazoo installed two new 200bl fermenting tanks. They were so big that a section of the roof had to be temporarily removed so a crane could lower the tanks into place. The roof was open for a few days before the tanks arrived and as you can see in the pictures we had gorgeous cool weather for those days and the installation day. Now the area I work in is upstairs and being fairly close to that opening… combined with cooler, but not cold weather I knew it was time to go totally wild. I transported the hot wort upstairs to a large container (temp was around 140F) and left it open for 25 hours to cool and collect microbes then transferred into the fermentor. My main concern was making sure I didn’t have too much wort depth in the container. I tried to eyeball about 4-5 inches of worth depth, any more and I was concerned I wouldn’t collect enough microbes to ferment the total volume of wort. Was that the right call? At this point I’m not 100% sure, but the batch did kick off with active fermentation within 48 hours of hitting the “coolship” (for lack of a better term at this point).

Oh, and also these lovelies...



Also had great beers from a wide variety of funky brewers, including Crooked Stave, Cantillon, Lazy Magnolia, New Belgium, Southyeast Labs, Goose Island, Four Hands, Highland, St. Somewhere, Trinity, Blackberry Farm, Lost Abbey, Wicked Weed, Against the Gran, Prairie, 3 Fonteinen, and a bunch more that I can't remember.

[T8rSalad]

T8r's own Margarita's made with 6 ounces of my Blue Moon clone 3rd gen. Happy Sinko de Mayo

[mashani]

Funk Fest yesterday, so nothing today. But, wow, yesterday... Had maybe nine Yazoo funky beers, including a 100% spontaneously inoculated wild ale they made using a hole in their roof as the microbe collection site.

I knew it was time to go totally wild. I transported the hot wort upstairs to a large container (temp was around 140F) and left it open for 25 hours to cool and collect microbes then transferred into the fermentor. My main concern was making sure I didn’t have too much wort depth in the container. I tried to eyeball about 4-5 inches of worth depth, any more and I was concerned I wouldn’t collect enough microbes to ferment the total volume of wort. Was that the right call? At this point I’m not 100% sure, but the batch did kick off with active fermentation within 48 hours of hitting the “coolship” (for lack of a better term at this point).

Dude, your friend there is seriously channeling his inner Belgian crazy man. That is a very authentic way of doing it, it's done sometimes on rooftops - and the idea of a low depth / large surface area is spot on, they would use a large surface area / shallow depth vat or series of channels that the wort cools in, leave it out overnight, and then bring it back down the next morning to ferment. (yes, there is probably bird poop and bat poop and mosquitoes and god knows what else in it, but that just add character LOL).

The big question is more if your truly wild bugs make good beer. The ones around here don't do it so well, the industry around here seems to promote acetobacter types of bugs that really mess it up more often then not, and make vinegary beer, not good sour beer. So... How was that beer?

They really should inoculate some barrels by taking a batch of wild beer they like and letting it age in them, and then going forward do spontaneous fermentation in them. Then you could visit and see stuff like this:

Timmermans.jpg (82.39 KiB) Viewed 1106 times

Just let it spew and when it's done put a cork in it.

[Chuck N]

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"Darkness On The Edge Of Town" Imperial Stout

[jimjohson]

Sweetwater's 420 Extra Pale Ale

[swenocha]

Dude, your friend there is seriously channeling his inner Belgian crazy man. That is a very authentic way of doing it, it's done sometimes on rooftops - and the idea of a low depth / large surface area is spot on, they would use a large surface area / shallow depth vat or series of channels that the wort cools in, leave it out overnight, and then bring it back down the next morning to ferment. (yes, there is probably bird poop and bat poop and mosquitoes and god knows what else in it, but that just add character LOL).

The big question is more if your truly wild bugs make good beer. The ones around here don't do it so well, the industry around here seems to promote acetobacter types of bugs that really mess it up more often then not, and make vinegary beer, not good sour beer. So... How was that beer?

The beer was quite good. It wasn't as funky as some I had during the day, but very light and airy. It was a wheat base, and had a mild funk and some fruit. Very nice way to finish the fest.

BTW, the brewer in question is this guy. You may have read his site before...

[swenocha]

Oh, forgot...

[mashani]

Juniper Steam Beer. Which I really like.

EDIT:

BTW, the brewer in question is this guy. You may have read his site before...

Oh yeah, I embrace the funk. He has a brown ale and a citra Brett C beer I want to brew sometime. I've made a cross infected citra brett c beer by accident, and it was great, so I can only imagine how a 100% brett c version would be.

[BigPapaG]

One of my favorite Double IPA's:

Victory Dirt Wolf

Man it's good!

[DirtRacer]

BrewDemon Shedu Oatmeal Stout.

[docpd]

Belgian Dubble that I forgot about. 10 months in the bottle and very good.

[FrozenInTime]

Started with my summer session blonde, then moved onto/into Jim Beam's Devil's Cut. Feelin good tonight!!

[mashani]

Trub bottle of my Amarillo Delta Rye. Yuuuuuuuuuum.