Monday, May 4, 2009

Fermenting away

I didn't have time to get a picture of this today but as I was leaving for work, I checked on my batch and there was a thick layer of krausen on the top and the airlock was bubbling vigorously. Depending on when that started, it would have been anywhere from 24 to 32 hours after I pitched the yeast. I think next batch, I'll make a starter to see if I can accelerate the process.

Update: here's a picture:

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