chemicalcraig
Well-Known Member
I brewed a belgian dark strong ale after work on friday and pitched a yeast starter of white labs 1054 (rochefort) at around midnight. This is the first time I made a starter so wasn't sure I did everything right. The next morning at ~8 am, very little signs of activity. I went to seattle as usual for the weekend and just got back. When I opened the door to the ferm room I got a wonderful whiff of stale beer, which only meant one thing: fermentation.
and the carboy:
and the carboy: