So I have been brewing since the summer of 2006. Its passed being a hobby, I love the time I spend brewing. In the last few years brewing has become part of what I am.

Now on top of my love of homebrewing, I am beginning my move into the professional brewing scene with an expanding local craft brewery.

Mostly this blog will be talking about my brew days, any experiments that I work on and the process of getting into the professional world.

Sour Projects

Berliner-something - Well I won't give up on this beer, berliner weisse that became infected with something.  Repitched dregs from Russian River Sanctification that have been growing in the ranch for a bit.  The bugs took pretty good hold, there's a great small coming off the fermenter and a pretty wicked pellicle.
4/11/12  Tasted beer, super sour with a wonderful barnyard character in the aroma.  Beer will have cherries added and a touch of oak before bottling, a petite kriek?
04/12/2012 Added 2 pounds of dark sweet cherries to the fermenter, more waiting.

"Old Brown" - AKA Southern English Brown with Brett. C. - Bugs pitched 10/15/2011 at about 1.015. Aroma has progressed from chocolaty to pineapple and on.
Beer is being bottled on its 18th month anniversary.

Spontaneous Fermentation - Started 12/9/2011.  Starting at 1.063, wheat malt extract based spontaneous fermentation.

12/29 So this guy didn't work out too well, it appears that a mold has taking over the top of the vessel, no fermentation action is apparent, letting it ride out the until I need the vessel.  Let's see what happens
End Result, dumped.  Mold grew, no fermentation.