Originally Posted by DisturbdChemist
Smells funky right now. Got a lot of carbon dioxide burn but there is a funkiness to it.
Also on yeast wise. I successfully got some Jester King dreges with their sour bugs fermenting in a yeast starter. Going to step up one more time and going to add it to a simple saison recipe. Another one I can't wait for
Give it a few batches, and let it age. I left a glass out, it developed a layer of yeast sediment, so I stepped it up a few times. I brewed a wheat based recipe with it, and stuck it in the basement. At first it was really earthy funky, now some interesting fruited notes are coming through, and I really like it. It finished out at 1.000.
I pitched a bunch of the slurry into a brown on sunday, which is 20% munich. When I opened the jar, it fizzed a little.
I'm letting this one go with no temp control. It peaked at 75° internally yesterday.
Post your results. Hope it's good.