Brewed Jamils Evil Twin yesterday and everything went great until I noticed my wort chiller was leaking water into my batch as it was cooling down. Now, I'm not one to freak out but this wasn't just normal house water, it was secondary water from a local reservoir!
Thats when I freaked out a bit and ended up pitching the yeast right then when the temps were still probably in the mid to upper 80's because I wanted them to get work ASAP. Too hot I know but too late now...
I got up to go to work at 4am and it was bubbling out of the air lock after only 10 hours and the temps were down to a semi-respectable 72 so the yeast are going to town and the temps weren't too high for too long.
Here's to waiting and hoping it turns out. If so, I will dub it Tiger Muskie Red out of respect to the fish that live in the reservoir.
Drinking:American Wheat, Amber Ale
Fermenting: Grand Cru
Secondary: Sierra Nevada Pale Ale
On deck: Amarillo Pale Ale