Notty just blew the lid off my fermenter that has my smoked Scottish ale and it
Is this a writing prompt? I will finish.
Notty just blew the lid off my fermenter that has my smoked Scottish ale and it made a sweet aroma that I couldn't stop sniffing. I took a deep breath and my ears screamed. The world cinched down to a pinpoint and I could only talk in dolphin chirps. We swam for hours in a world full of warmth and light eating red licorice, walking the streets of Las Vegas with arms made of stone like the giant sculptures from Easter Island.
Is this a writing prompt? I will finish.
Notty just blew the lid off my fermenter that has my smoked Scottish ale and it made a sweet aroma that I couldn't stop sniffing. I took a deep breath and my ears screamed. The world cinched down to a pinpoint and I could only talk in dolphin chirps. We swam for hours in a world full of warmth and light eating red licorice, walking the streets of Las Vegas with arms made of stone like the giant sculptures from Easter Island.
Is this a writing prompt? I will finish.
Notty just blew the lid off my fermenter that has my smoked Scottish ale and it made a sweet aroma that I couldn't stop sniffing. I took a deep breath and my ears screamed. The world cinched down to a pinpoint and I could only talk in dolphin chirps. We swam for hours in a world full of warmth and light eating red licorice, walking the streets of Las Vegas with arms made of stone like the giant sculptures from Easter Island.
I've noticed some drastic changes over time in the bottle with this yeast.
Anyone experience changes like this over time?
How much sediment do you have in the bottles? That sounds like you bottle conditioned with a lot of yeast in suspension or you might have an infection. If you have a decent yeast cake at bottom of each bottle then it could definitely still be working and changing.
I have not noticed anything dramatic from my beers other than the regular changes from a 'green' beer to a more settled wholistic beer.
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