White Trash wrote:
[color=blue]
> While I have your attention Denny, I recently experimented with liquid yeast
> (London Ale Yeast), made an IPA with it, it fermented very slow and weak (
> OG 60 to 20 in 7 days), I moved the IPA to a secondary, then repitched the
> yeast in said Imperial Stout. While out at work today (pitched yesterday)
> the lid was blown clear off my bucket, knocking over and breaking a pint
> glass in the vicinty, blowing the airlock out, and getting jet black beer
> sprayed all over the wall. The gravity dropped from 86 to 32 in less than 24
> hours. Theres no real temperature difference between the two (maybe 1 or 2
> degrees colder), but holy cow did it take off in this imperial! Any ideas
> what happened? Oh, and since the IPA has been moved to the secondary the
> airlock started bubbling a little again, but the IPA is real cloudy.[/color]

If I had to guess, I'd say you didn't make a starter for the
IPA..correct? That would explain the slow, weak fermentation. So when
you put the impy on the yeast from the IPA, you had a huge amount of
yeast (like you _should_ have for the IPA).

------------>Denny

--
Life begins at 60 - 1.060, that is.

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