Brew Update

We've brewed a couple more batches that I haven't mentioned yet. On the 4th of November, we set out to brew a Scottish Export ale. Being of adventurous spirit that day, we decided to separate the brew into two 5-gallon batches, a first runnings and a second runnings.



The first runnings came out very strong, more properly categorized as a Scotch or Wee Heavy ale. The second was extremely weak and produced a very light, watery beer that nobody except me seems to care for. My acceptance of it is probably driven more by frugality and pride than by taste.

On the 16th of December we brewed our Amber Ale. Chastened by the uneven results of the previous batch, we decided to get back to basics and stay close to the tried and true. We were forced into a little unplanned experimentation though, when we discovered that Bob had only one package of the yeast strain called for by our recipe (London Ale); we need two packages for a 10-gallon batch. We substituted London Ale III for the second yeast starter. As always, we ferment in 5-gallon batches, so we pitched the London in one and the London III in the other.

The fermentation has been fascinating. After 14 hours, the London III was off and running, but the London was still quiet. The only other time I've seen a yeast still quiet after 12 hours in recent brews was the last time we used the London.

At 28 hours, the London was finally getting going (54 ppm) and the London III was even more active (80 ppm). The London III peaked out there or shortly after, and the London peaked out sometime later and remained the more active one for the rest of the fermentation. Target range for the temperature of both yeasts overlapped in the 64 to 70 degree range, and I was able to keep them in that range the entire time.

Both yeasts produced a krausen of a couple inches in the fermenters, but the London was largely settled to the bottom after a week in primary, whereas the London III was still thick on the top.



Dramatic difference there. Poor flocculation? In any case, the bulk of the yeast was left behind in both primary fermenters when I racked to the conditioning carboys.

After racking, I was surprised to see how much activity there was. The London III developed a thick head that filled the small headspace left to it in the secondary fermenter and actually invaded the airlock. It was easy to see the bubbles running up the side of the carboy to join the head. The London showed some signs of continued activity, some thin foam at the top, but not nearly as much. It had more headspace to breathe into so maybe that helped.

It's been in the conditioning carboys for almost three weeks now. I will probably keg today.