This is a crazy yeast.

When I made the starter, almost all of it settled out to the bottom. I roused it a couple times over a period of 24 hours, but it always fell back. There was activity, just not the kind of activity I'm used to. Krausen never got higher than half an inch.

I was a little anxious to put it in my wort, but I figured my starter OG was probably just too high (lost lots of water to boil) and said "what the hell."

What the hell indeed! It fermented like a champ. Took about 12 hours to get going, but went nuts after that. Built a strong, thick krausen over the course of two days. And not just any krausen. It's the thickest, palest krausen I've seen in ten batches. Seriously like whipped cream. I can't wait to taste it. I'm racking to secondary tomorrow, so I'll probably sneak an early sip then.

Beau Burke
September 17, 2007, 9:13 pm
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