The Porter which was racked onto the huge yeast cake went CRAZY. It finished fermentation in about 36 hours. This is very, very fast. It does of course concern me that I will get fusel flavors from the rapid yeast metabolization. And I should rack it off of the dead yeast right away. Which I did not.
Right Red Rye is going along fine- the fermentation took about 30 hours to start. That's a decent start time, though vigorous fermentation is now on day 5. That's within the "expected" range, I suppose.
Checked the Oaked stout for oakiness, but my taste buds are shot, so no idea. I'll have to bring in an expert to taste for me. Any takers?
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