I did a 72 hour sour mash (maintained between 100-110 degrees)and after sparge and boil pitched a 1.65 liter starter of WLP530 abbey ale yeast at 71 degrees on 4 gallons of wort in a 5 gallon fermenter. I had an enormous initial fermentation with an incredible blow-off and then it slowed for a day. Then I changed out the blow-off tube for an airlock on the 3rd day......hahahahahaha not so quick. The krausen is rising again and I think im gonna have to put the blow-off tube back on. Man this WLP530 abbey ale yeast is a monster!!!!
WLP530 is a beast!
- Thread starter je52rm
- Start date
