jester5120
Well-Known Member
After reading through wild brews several times, studying the madfermentationists blog, and getting inspiration from others on this site who have tried a 100% spontaneous fermentation I went for it. I brewed a basic lambic recipe on 10/13/2013 let is sit with the lid cracked over night and today there's a pretty substantial krausen on it.
The first pic is where I had it sitting exposed over night. The next 3 are a timeline of it's krausen through today (pics were taken at 7am, 9am, and 9pm)
The first pic is where I had it sitting exposed over night. The next 3 are a timeline of it's krausen through today (pics were taken at 7am, 9am, and 9pm)