Had a old pack of thames valley II yeast I pitched in a porter, didn't have time for a starter as I last minute decided to do 2brews in one day last weeknd. First pitch didn't take off in over 24 hours, no big deal re pitched a fresher straight Thames Valley at 36hrs. Krausen came up in about 12 hours. blew a very harsh oaky smell, krausen dropped a few degrees as house temps came up as weather changed. New krausen formed yesterday and is now blowing a sweeter fruity smell, which I usually get with any Thames valley. House temps only varied a few degrees. upper 60's to low 70's.
Mashed 146° (missed my target by about 4°) but held at 146 for 1 hour. full conversion w/ iodine test.
OG 1054 pitched at 75°
10lb Marris Otter
1lb Brit brown
1lb Black Pat
3.5 oz fuggles 60 min
Just wondering if old TVII finally kicked in? (I have not used this yeast before but my buddy has and it seems a bit sharper profile than standard TV.
I plan on washing this yeast if everything comes out OK.
Just never saw such a vigarous 2nd krausen. smell is very good 2nd time around.
I did forget to cover and left for an hour while chilling.
Wild yeast? I do brew under an old southern oak tree.
1lb black pat has blown some burnt smells in the past for me... so just curious about second Krausen. Thoughts?
kind of betting on some wild yeast influence.
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