Just a quick shot of fermentation, about 24 hours after pitching the yeast. This yeast (Wyeast 1318-London Ale III) was donated by Black Bear Microbrew, a local brewery here in Orono, and is my first batch using his yeast. The quantity and vitality were great. Thanks again Tim!

Update: 52 hours after pitching, the Krausen head is begining to drop. I’ll post when fermentation is complete, and a F.G. can be taken.

2nd update: 96 hours after pitching, and yeast is still going! Down to a fine head of foam, but it hasn’t begun to clear yet…. amazing!