The first brew I made was a simple one. My intention was to start the pipeline of funk anew. After trying to resuscitate a 7-month old batch of East Coast Yeast ECY20 Bug Farm, I ultimately had to pitch some fresh Wyeast Lambic Blend 3278. After an overly enthusiastic churn session with the wine degasser, fermentation quickly took off.
I have started with an easy formula, one very close to my first sour brew from almost 3 years ago. 50% light and 50% wheat DME with an addition of maltodextrin near the end of the boil. The fruits of these labors will not be known for a while. I’ve made arrangements for longer-term storage for aging in a friend’s basement, but I’ll check in and update things here from time to time. I plan to do this with all the batch entries I publish online.
