Every once in a while, I'll list those things I have fermenting around my place.
Beer Ferments:
5.5 US Gallons English Mild (fermenting with Wyeast 1968, pure yeast culture)
5.5 US Gallons Belgian Saison (fermenting with Wyeast 3711, pure yeast culture)
5.5 US Gallons Belgian Saison (fermenting with White Labs 568, yeast blend)
Vegetable Ferments:
Kimchi
Sauerkraut
Grain Ferments:
Sourdough Starter
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