Brew day went well last Sunday. I hit my OG of 1.055 and I have four .75 gallon jugs fermenting away right now. The 1056 got a slow start but the 1272 began fermenting around 20 hours. They mystery strain harvested from a local craft beer company began fermenting around the 12 hour mark and Brett L. is a little difficult to tell what is happening. It is definitely fermenting because I can see activity but it is tough to tell. I don’t expect that one to be ready for a couple of months at least. All of the jugs have been fermenting between 65-67 and the yeast strains were pitched at 66 degrees. All is looking good and I expect to slowly begin raising the temperature up to 71 in the next few days so that the yeast can clean themselves up. I plan on dry hopping the 1056 and 1272 but I will probably taste the mystery strain before dry hopping. The local craft brew company typically uses Belgian Strains in there beers so I want to taste before adding hops to secondary. I am thinking of brewing a brown sour for my next beer using lactobacillus. I’m not sure exactly how to go about this and I have been trying to do research on the best way to sour the beer. I have some ideas in mind and I will post my plan before next experimental day. Could be this Sunday. Until then, happy brewing and I will post notes on the APA beers when they are done.