Brewing Log

This is a simple farmhouse recipe using Jovaru lithuanian farmhouse yeast. It will be fermented hot to try to get more ester development and speed up ferment time.

This is intended to be a simple sour gose but with salts normally found in a modern electrolyte sports drink. Due to the increased salts I will be adding them in secondary rather than boil.

This is a simple saison that includes rye. I'm using a commercial yeast that was isolated from the region I am interested in recreating.

We once again had a great harvest of quinces, though we let them hang on the tree to ripen a lot longer this year resulting in a stronger flavor profile. For this batch, we didn't use any spices in the cooking water (just honey and lemon).

I switched the yeast for this year's batch as well.

Our Pinot Noir vines were mostly eaten clean by birds this year, but we got around 5ish lbs of clusters so I decided to turn them into a pyment.