Both dry yeasts were started the morning of brewing. Interestingly, the 04 began to sediment (flocculate) before the starters were pitched while the 05 had an even turbidity. I have read that the 04 could have violent starts, but I have used it before without problems. The 05 is an "American Ale yeast" and the 04 is an "English Ale yeast."
The 10 gallons of cooled wort were split into two primary fermenters and locked up at about 9:00pm. The following morning, this is what I woke up to...
Actually, Mt. Kraeusen formed after I pulled the foaming airlock from the lid. This was the 04. The 05 was chugging along nicely, but not had no inclinations of escaping.
After 2 days the 04 has virtually stopped bubbling (the foaming had ceased after the first day and I was able to reinsert the airlock) while the 05 continued at a steady pace. I kept them in the primary for a week until the 05 finally started to slow. I'll talk about the transferring, SG and my final conclusions in the next post...
1 comment:
Sweet. Did I ever tell you about the batch that blew the airlock off completely? I piggy-backed the wort on the preceding yeast slurry so it was sitting on a nice, thick, active population and I dry-hopped the batch. The hops clogged the airlock and 'boom'...
Actually I didn't hear it. After I added the wort, we left for an overnight somewhere. When we got back the next day the house was filled with this faint, sweet, kinda yeasty smell... uh oh!
The force was sufficient to blast hop residue to the ceiling - I wish I'd have been there to see it :-)
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