Dinos! and Frisco both have activity! Sapphire hasn't done anything yet, still holding out some hope, but less cultures also means less work so I won't be too upset if it's a bust.
My SIL gave us some of her sourdough culture when we were in Colorado. Today I made our first boule with fresh milled flour. Also made one with store bought white flour to compare.
A dark one for @pejacoby
This is a wild yeast Baltic Porter 10% abv and probably five ish+ years old by now. It's a bit tarter than the last time I had it but still good.
So about 3 months ago, I put a bunch of honey, honeycomb, and a few dead worker bees from my hive into a hopped yeast starter. It kinda limped along, with some signs of fermentation but nothing ever vigorous, I wasn't holding out much hope for it.
I had it in the fridge for a few weeks and then decanted and added the dregs to this starter about a week ago, and it just made a krausen for the first time. It smells really fruity, so now I'm getting excited.
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
Drinking some Palatki Saison this afternoon. This is brewed with my homegrown Glacier and Mt Hood/Tettnang hops and fermented with a wild yeast culture I originally captured from some juniper berries I picked near the Palatki heritage site outside of Sedona AZ.
The beer is fruity and slightly tart with some notes of fresh hay. Bitterness takes a back seat but is still present.
Made some lavender cider yesterday. I steeped 20g of lavender for five minutes in nearly boiling juice. The total volume of the batch is 20L. Fermenting with my wild abbey culture.
Mute Dog Brewing