Rot!

Hmm, well, there is a pot of chilled wort sitting on the counter, all covered up. Hopefully it’ll start rotting soon. I’d like to be able to brew Sunday or Monday, but it might go off a bit further than that.

I’ve actually had a similar kind of rot happen before, by filling up a mixing bowl from chocolate chip cookies with straight water and letting it sit for a while. After about a week there’d be a bit of scum with bubbles in it, and a nasty sour stink. That’s almost exactly what I’m looking for, but it’s intentional this time.

Oh, and for anyone who won’t try this because of how it’s made, know that lambics are fermented in a similar manner. You just toss all the stuff in, expose it to the air, and let it go. Completely natural…

Hmm, maybe I’ll do a raspberry lambic when summer rolls around. I’ll just let it sit outside or in front of the cracked doorwall for a while…