seymour wrote:
Hey, we should each share our fermentation details here (OG, FG, temperature, time span) in order to learn this yeast's performance thresholds.
Indeed we should, after all we have a strain well mutated thought to be nearing its end and in need of replenishment. However that might not be so important for us as it is in a commercial world, needing to be an extra half degree warmer that it originally needed to get a quick start mightn't be a problem. In the cultures I made there was no temperature control, they were at whatever temperature our kitchen was, depending upon time of day or night and what might be cooking. Despite underpitching into Sunday's brew at just 15C, it was covered while slowly raising the temperature overnight to just above 20C by the morning, it started well and the cover removed. Then it was set at 18C and skimmed to remove any hop oils and debris that might have come to the top, then top crop harvested on Tuesday and Thursday when it was covered and alloed to cool to 16C. It had continued to ferment for longer than expected so the temperature has been upped to 18C with intent to take a gravity reading tomorrow. The OG was 1045 and there were 24 litres.
Just opened your beer Norm, beautiful, you must give me full details. Perfect carbonation and nice lacing down the glass with a good depth of flavour and lovely colour. Rudgate had another mild, Ruby Mild, but it wasn't on Monday night. Had it Wednesday and it was in a different league to the Vanilla Mild, it had a lot of depth to it as does your beer. Many thanks.
Without patience, life becomes difficult and the sooner it's finished, the better.
)
