Fermentation has begun sometime between 9-16 hours while I was asleep. I had sealed the fermentor with cling wrap (my lid is definately not airtight) so I could get an easy visual via the airlock, which is bubbling fine.
I will try and keep fermentation temps in the 66-68F range, supposed to be the optimum for this yeast. Emphasis on try.
UPDATE Day 1, 2: Bubbling away every couple seconds. This one is generating quit a bit of heat. It is fermenting around 68-69F even though the room is around 62F. Probably due to the large amount of yeast it started on.
UPDATE (thurs 31jan): bubbling has slowed/stopped, but still positive pressure in airlock. Gravity is at 1.015. Temps 65-68ish. Hopefully over the next week or two, it will get nice and dry around 1.011 or 1.012. Tasted pretty good for being completely unfinished.
UPDATE (mon 04feb): Gravity clocked in at 1.012, probably about as low as it will get. I'm going to let it sit in the ferm until probably next monday for a total of 2 weeks, then I will bottle up.
Noticed that there seems to be some white/cream colored clumps of something floating on top of the beer, I'm assuming and hoping it is just unfloculated yeasts and not anything funky. I'm not too worried because I already noticed that this yeast is the least floculative I have used so far, and I also pitched onto the entire cake from previous, which would include both and the most and least floculative yeast spawn from the last batch.
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