PseudoChef
08-30-2008, 11:06 PM
So three weeks ago I do a split batch of Saison - 8 gallons total, 4 gallon each getting completely different yeasts, starters made, of course. Both took off in less than 3 hours (kind of a bad problem, but oh well) and fermented out in about 36 hours - one to 1.013 and the other to 1.010 (from 1.057).
Fast forward to last week - brewed a simple APA and pitched rehydrated S-05. 36 hours before I even saw fermentation and now I'm on day 5 of what is still high krausen and very active fermentation. I was hoping to ferment this one out super quick to transfer, dry hop, and clear with gelatin. Then it was to get it in the bottles the week after for the local comp here. Looks like the Saison (the one without bugs) will make it, but the Pale won't...fuckin' yeast.
Fast forward to last week - brewed a simple APA and pitched rehydrated S-05. 36 hours before I even saw fermentation and now I'm on day 5 of what is still high krausen and very active fermentation. I was hoping to ferment this one out super quick to transfer, dry hop, and clear with gelatin. Then it was to get it in the bottles the week after for the local comp here. Looks like the Saison (the one without bugs) will make it, but the Pale won't...fuckin' yeast.