I finally got around to bottling the brown ale I started fermenting about 2 months ago. I created my yeast starter by taking some of the yeast cake from a previous batch and progressively feeding it wort over a week and then pitching it into the main batch. It turned out fantastic especially given it's my second batch ever. I made some sugar water to add to it and bottle and will be carbonatibg it.
I figured it's always a good idea to share cheeses that don't exactly end up as planned. I had the opportunity to get some raw milk at a 50% discount that was 3-4 days old as opposed to the typical <24 hours and the make seemed to go pretty well but the cheese started swelling after around 3-5 days or so. This happened with a couple other of my cheeses in the same month and hasn't happened since so I'm not sure if some GC may have been in my clabber container but I suspect some kind of yeast got into the cheese. I tasted a little bit of it and it was sweet and nutty and no off flavors. It's been about a week so I think I'm in the clear but figured I would share. I used a 50/50 meso/thermo clabber culture for this one. I vacuum sealed them to age them longer as they are about 6 months old.