What’s Fermenting?

A list of beers currently fermenting.  See also the Projects page, which is a better overview of the site.

I’ll try to keep this up to date.  If you want to understand my fermenter naming system, the main thing to know is that the second letter indicates whether the fermenter has had brett and/or LAB in it: “C” means clean, “B” means brett.  My “house culture” started with Jolly Pumpkin dregs, and has since had more dregs, a bunch of brett strains, and ECY20 added to it.  The lactobacillus started as a pack of Wyeast Berliner Weisse blend (3191); I’ve kept it going by feeding it apple juice, and there’s a chance there’s some brett from the original blend in there too.

Fermenter	Beer	Fermenting with…	Notes
Buckets
BC1
BB1
BM1
Wide-mouth Carboys
BUB5
3 Gallon
BC1
BC2
BB1	Buckwheat Saison	WY3726	Blended with small portion of year old lambic-style beer.
BB2	Second Extraction Saison	WY3726	Aging on spent and peaches from pLambic, plus three pounds fresh peaches.
BB3	Second Extraction Brown Ale	WY3209	Cherries to be added in secondary
BB4	Arthur’s Remains	WY3726	Dregs from Hill Farmstead Arthur pitched with yeast.
BB5	Second Extraction Saison	WY3726	Aging on spent raspberries and cherries from Flanders Red
BB6	Sour Red Ale	WY1318	To be aged with small portion of 1 year old Flanders Red.
BB7	Keeping Porter	WY1469
BB8	C19th IPA	WY1028; WLP645; WLP644
BB9	Stock Ale	WY1318	Added dregs from brett-fermented wit.
BB10	Stingo	WY1469
BB11	Adjunct Sour	ECY20
G1	New Hop Saison	WY3726
G2	Dark Sour	WY3522; ECY20	Cut with aged sour
5 Gallon
G1	Aged Hop Saison	Wyeast 3726	Blended with one gallon of adjunct sour.
B1	Rye Saison	WY3726	Four gallons saison with one gallon no-boil sour.
B2	Adjunct Sour	ECY01
6 Gallon
B1	Pale Sour Ale	WY3763; ECY20	In perpetuum
B2	Flanders Red	ECY02	In perpetuum
B3	ECY Solera Batch 1	ECY20	In perpetuum
Small jugs
1x1 gallon 1x0.5 gallon	No-boil sour	WLP644; WLP645; lacto	For blending.
2x0.5 gallon	Adjunct Sour	ECY01
1 gallon jug	House Culture	ECY20; JP dregs; various brett strains.