"Denny Conn" <me@privacy.net> wrote in message
news:41D2E62C.E7A62ECD@privacy.net...[color=blue]
> White Trash wrote:
>[color=green]
> > While I have your attention Denny, I recently experimented with liquid[/color][/color]
yeast[color=blue][color=green]
> > (London Ale Yeast), made an IPA with it, it fermented very slow and weak[/color][/color]
([color=blue][color=green]
> > OG 60 to 20 in 7 days), I moved the IPA to a secondary, then repitched[/color][/color]
the[color=blue][color=green]
> > yeast in said Imperial Stout. While out at work today (pitched[/color][/color]
yesterday)[color=blue][color=green]
> > 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[/color][/color]
beer[color=blue][color=green]
> > sprayed all over the wall. The gravity dropped from 86 to 32 in less[/color][/color]
than 24[color=blue][color=green]
> > hours. Theres no real temperature difference between the two (maybe 1 or[/color][/color]
2[color=blue][color=green]
> > degrees colder), but holy cow did it take off in this imperial! Any[/color][/color]
ideas[color=blue][color=green]
> > 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).[/color]

I did make a starter for the IPA, but I think I pitched it too early (i.e.
not at "high krausen"). This stout is still going unbelievably strong, my
fear now is that I'm going to have too much of an alcohol smell/taste to it,
but Im planning on dry hopping and hoping that helps. Im almost thinking it
might be a good idea to repitch a little from the stout back to the IPA,
altho the IPA is still working, quite weakly. My best guess also is that I
pitched the yeast while the brew was too warm.

I'll send you some pics, I tried to post them to the group but apparently
they didn't make it.
[color=blue]
>
> ------------>Denny
>
> --
> Life begins at 60 - 1.060, that is.
>
> Reply to denny_at_projectoneaudio_dot_com[/color]