Ok, the other day, I brewed a Victorian Porter. Good recipe, much anticipated. I found out my wyeast pack (London III) was a propagator and not an activator-- I made a starter, but this was for a 12 gallon batch-- soooooo. . ./
when ready to pitch, I frantically looked for some yeast that would be usable in proper pitching numbers-- I had some harvested WL English Ale, about 1-2 months old, large amount of slurry-- so I pitched it.
Took 36 hours to start, had a vigorous ferment for about 7 days, then essentially stopped--- except it still bubbled about once per 60 seconds.
My FG was where I expected it, and I tasted it-- funny off aroma with a funny off flavor-- o/w it tasted like a Porter.
I guess I need some reassurance-- this was the 3rd generation for this yeast-- I'm afraid it did something a bit different than was expected.
when ready to pitch, I frantically looked for some yeast that would be usable in proper pitching numbers-- I had some harvested WL English Ale, about 1-2 months old, large amount of slurry-- so I pitched it.
Took 36 hours to start, had a vigorous ferment for about 7 days, then essentially stopped--- except it still bubbled about once per 60 seconds.
My FG was where I expected it, and I tasted it-- funny off aroma with a funny off flavor-- o/w it tasted like a Porter.
I guess I need some reassurance-- this was the 3rd generation for this yeast-- I'm afraid it did something a bit different than was expected.