Homebrewers - Whats in the fermenter?

[St. Lou Stu]

My crazy ass RIS is almost ready for secondary. I'll move it next weekend.
I brewed it on 01/02/2011 and it weighed in at 1.121. I added an additional pound of honey after fermentation hit full bore.
Yesterday I took another SG reading and it is sitting at 1.035.
I'm going to secondary it for 3 months before bottling and letting it condition until Christmas.

I hope it turns out.

[b0rderman]

Whipped together my second batch yesterday, I did a partial mash version of this recipe from HBT:
http://www.homebrewtalk.com/f73/belg...-clone-137219/

Hit 1.087 OG...did a 24hr starter and 9 hours after pitch this thing was crankin:

http://www.youtube.com/watch?v=PrkRBs3MF4I

That's probably 95% sanitizer...just some golden goodness burped down the tube into it.

[St. Lou Stu]

Originally Posted by b0rderman

Whipped together my second batch yesterday, I did a partial mash version of this recipe from HBT:
http://www.homebrewtalk.com/f73/belg...-clone-137219/

Hit 1.087 OG...did a 24hr starter and 9 hours after pitch this thing was crankin:

http://www.youtube.com/watch?v=PrkRBs3MF4I

That's probably 95% sanitizer...just some golden goodness burped down the tube into it.

Did you use the WLP 500?
This yeast sounds pretty damned interesting.
Let us know how this turns out please.

[b0rderman]

Originally Posted by St. Lou Stu

Did you use the WLP 500?
This yeast sounds pretty damned interesting.
Let us know how this turns out please.

I ended up using Wyeast 1214 because the shop had two (and I only had time for a 24hr starter), and I believe I'll get a little less banana with the 1214 as well but haven't really looked into that in detail.

I checked in on it this morning before work and the bubbling has slow, but is still very active IMO with a large bubble/second.