Big Batch Brew Day!

cropped-wine-cellar

Written by Brandon Jones for embracethefunk.com

I’ve been looking forward to the day when I had the chance to write this blog entry…the day I get to talk about brewing a full size batch of sour goodness for the Embrace The Funk series at Yazoo. Yep on March 2nd Linus Hall and I brewed a full 40bbl batch on the big system! What an awesome experience it was to plan and gather up everything we needed to brew a Lambic style ale.

ETF1labelOne of the first items on the list was to figure out which yeast/wild yeast/bacteria blend to go with. We already have a single barrel batch (59 gallons) of Lambic style beer fermenting which we have been very happy with it’s progress since early Fall. That batch was fermented with a few goodies from my stockpile of funk and Bug Farm 5. So in what has been one of the coolest moments of my sour brewing adventure I worked with the Brewing Science Institute (BSI) on building up a proprietary sour blend based on our first batch. Working out the proportions of the different microbes to make up our ETF1 blend and actually seeing 40bbl pitch of it was one of those brewing moments I’ll always remember.
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