A few months ago I found a mason jar of yeast washed from the original cake and decided to dump it because I didn't think I would want some more buttery, funky beer. I smelled the mason jar after I dumped it out and it had a nice tart cherry aroma. Damn. Fortunately, I had stored some of the yeast/bacteria/whatever at my super-secret frozen bank. (It's just my parents' chest freezer. For more information about making a frozen yeast bank, check out this threat at HBT.) Over the Mother's Day weekend I visited my parents and picked up a vial of Hot Carl and, as I've written almost nonstop this year, I got too busy to do anything with it for a while. In June I made a small starter and chunked the slurry from the vial and sure enough there was fermentation. Excellent.
I got more busy and couldn't make a beer to use it in so it sat in the kitchen for a while. It developed a thin pellicle and developed some ropiness. I tried to take a picture of the ropes but I couldn't ever get them mobile and take a picture fast enough. They looked like small pieces of floss. At first I thought some bug had gotten into it but no, it was just ropy.
Last night I used some leftover grains to make a one gallon batch of Hot Carl. Unlike last time where I bottled after a couple months, I plan on letting this beer ride out until it tastes good, so I expect it will go a year or more in the fermenter. The recipe isn't very interesting. I used 60% pilsner, 40% wheat to get to a 4.25% ABV beer and 25 IBUs of EKG hops. Mashed a little high. Basically it's the generic recipe for a wheat-based sour beer.