Add yourself to the sign up sheet by 9am Sunday for next Monday’s sours competition.
Also, if you can come early, a few of us are going to talk about our web and social media presence starting at 6:30. At 7, we’ll taste three beers I’m bringing that were started from my sourdough bread starter, identical except for their primary fermentation temps, which were 40°, 58°, and 78°. It should help show not only the effect of temperature on yeast character but also how temp affects the balance of bugs and yeast.