3 lbs Dry Pilsner
3 lbs Dry Wheat
.4 oz Centennial (8.8% AA) -- 60 min
3qt Starter of yeast captured on June 7-8, chilled and decanted
7.16.12 -- Pitched yeast -- as I was decanting the starter there was a Belgain-esque aroma, albeit with some band-aid-like phenols as well. I tried a small sip of the starter beer and it also has a little bit of a cidery presence. Of course this wort did stay outdoors and uncovered for 18 hours, so that could have something to do with that.
7.19.12 -- After about 30 hours (60-65F), visible yeast activity. Big fluffy krausen.
7.22.12 -- Yesterday the fluffy krausen gave way to chunkier cheese curd looking chunks which are beginning to drop out today. The fermentation is kicking off some foul odors, but the beer inside the carboy still smells okay, but by no means "clean"
7.22.12 (later) -- The cheese curd looking krausen has completely dropped, and it has been replaced by a seemingly newer billowy krausen.
8.25.12 -- Gravity down to 1.003. Sample starts off with some nice Belgian-esque phenols, followed by some cidery flavors, then ultimately finishes with a funkyness that is still a little bit harsh, but not terribly unpleasant. I think with a little more maturity, especially when the Brettanomyces becomes active, this could still develop a little more.