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Old 10-24-2011, 01:17 AM   #1

Last night around 10:00 PM, I pitched an unstarted vial of ECY10 into a cinnamon/ginger/molasses spiced holiday ale. This morning it was just getting started. Well, after being gone all day today, I came home to krausen oozing out of the airlock and a violent display of fermentation. What a crazy fermenter this is. Can't wait to see how quickly it finishes this beer! (1.063)

Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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