In an effort to develop some staple recipes, I’ve decided to put a twist on the current batch. Instead of two different batches, I did one huge batch of porter — enough for two carboys.
I split the batch between two carboys, and pitched London Ale III into one batch, and S-05 into the other. Check out the difference. Of course, the English ale yeast was liquid, but it had been in the refrigerator for 10 days.
I made yeast starters for both batches because I had no idea how many cells I was pitching with my yeast jars from the local microbrew. Turns out it was overkill. The only downside was a massive blowoff.
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!
