re: Homebrewing Thread: Volume II

quote:

---

Option 1. We were talking of waiting until it gets near freezing (so probably a small window in January/February) and brewing out there, and cooling in the ambient open air temps before transferring to a fermenter.
Option 2 - Less risky, but make some wort and put them in some jars with a cheese cloth and place them in various spots around the mound/property. Then prop up these batches a bit and see what happens. If it tastes/smells great, then continue propping up the starter and dumping, like you do a sourdough starter until its strong enough to ferment a beer. This process may take much longer than option a, but may be more effective.

---

That's what I'd do. I've done option #1 before and it came out super band-aidy. Sucks to do that all that work and wait a year for it to be a dumper. I'd rather go in knowing what the outcome would probably be.