Thursday, January 24, 2008

60 hours later

The head on the brew has doubled in size--or more--and is frothing and bubbling with alacrity! Wow. I think of this yeast as an easy-going, mature fellow, not an ADD-enhanced teenager, but the youthful, exuberant character is the one I see this morning. The Stout is a big beer, but not spectacularly so, and the closet is hovering at 60-62 ºF, not exactly warm, but things are cookin' nonetheless. I like to think it was my superior yeast management that created this beautiful fermentation.

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