Yeah well here is the deal. I failed to read the pitching instructions and let the carboy cool until the wort was 66'F and then pitched a 1.35L starter that had been on a stirplate for 24 hours. I pitched at 12AM on a Sunday and the beer did not start to ferment until something early Monday Morning and by the time I had gotten home around 5 on Monday the beer had a 2" krausen on it. We'll see how it turns out, I don't see any evident infection so far.
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Primary 1 - Cream Ale
Primary 2 - Cream Ale
Primary 3 - Empty
Secondary 1 - Empty
Bottled - Apfelwein, Big Roasted Rocket Fuel RIS
Kegged 1 - English Nut Brown Ale
Kegged 2 - American Brown IPA
Kegged 3 - Bavarian Hefeweizen
Kegged 4 - Empty
Kegged 5 - Empty
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WLP001 is the worst smelling yeast yet.
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