Base Wert for a Wild Apricot Chantrelle Beer....Hope I do not have too much of the vomit notes, this
is gonna be the beer I pitch that wild yeast into tomorrow after my fridge drops the temp on down
to the 40"s...because this stuff spontaneously took off in the 38-40 deg f range. I am gonna try to drop
it down and see if it will start cold...
Cooling in the refer waiting for oxygen and pitching tomorrow am....
Edit: Pitched @ 47-48 degrees and keep rousing it...wants to take off...but not yet...we will check
in the morning
Edit#2; This morning, albeit slow, methinks it is fermenting. Bubbles are pootin out of the airlock