had a chance to use my fully functioning stir plate to make a starter out of some wy1272 that I've been propagating (this was it's 3rd batch and still kicking). bake and I moved the notty out of primary- his to a keg to be consumed in the near future, mine went into my old ale pale with a 3# can of cherry puree and a pack of wy3763 roeselare blend (A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture) it's going to be a sour cherry red in a year. smart. had the first taste of my first brew-in-a-bag beer I made (the patersbier) it's damn good. bottled off the second biab batch (the amber). moved the third batch (citra ipa) to secondary and dry hopped with another oz of whole citra. and finally, brewed up the fourth batch (american red). I think next up will be a cda for that wy1272 cake's fourth round.

-kris