1. The beer we brewed at the last Brooklyn Mini-Skillshare at LaunchPad.  It should actually be done by now but we miscalculated by leaving it in our basement storage room for 2 weeks over Christmas.  I guess the temperature got lower than we thought it would down there, slowing down the fermentation process.  Anyways, now that it’s under our kitchen table it seems to be coming along nicely.

2.  Kombucha, using the Kombucha Brooklyn Homebrew Kit that we bought at the coop last week.

3.  A sourdough starter (middle, above), in which Anthony mixed water and flour in a jar, and then set it out on top of the cabinets to collect the wild yeast that apparently floats through the air.  He used these directions.

4.  A wild beer (right, above) consisting of a small amount of the wort from the aforementioned brew, which, adhering to the same principles as the sourdough starter, is sitting out to catch wild yeast.  Unlike the conventional ale yeast we put in the big batch, the wild yeast will give the resulting beer a strong sour taste, similar to a Belgian Sour Ale.

Expect full reports when we actually get around to tasting these things!