and good morning
William’s Winter Warmer is off to a decent start. In the 12 hours after pitching yeast the gravity has reduced to 1.070 and the temperature increased to 72F. The yeast will shortly be entering the logarithmic growth phase and we can expect to see a more rapid decrease in gravity and a rise in temperature. Both will be monitored closely as the fermentation progresses to avoid an excessively hot or rapid fermentation which may result in “off flavors” developing.
The yeast head on William's Winter Warmer 12 hours after wort collection and pitching
Tags: William's Winter Warmer
Do you have a standard house yeast that you’ve cultivated/mutated or do you start fresh every 4-5 batches?
Our yeast was originally Ringwood Ale Yeast. I say originally because when I started at the brewery they had been using it continuously for over 100 generations so obviously the possibility of mutation was high. I had the strain housed at White Labs and we get pure pitching yeast from them when required.