Fermentation Notes, Honey Blonde Ale

Fermentation was rolling when I checked it 17 hours after pitching, so it probably started much sooner than that. This has been my experience with dry yeast, they take off strong.

UPDATE (Mon 09jun): Fermentation still going strong @ 8:00 AM. Ambient temp 67F, fermentor 71F.

UPDATE (Mon 16jun): Visible yeast layer still on top of beer. The beer also remains very cloudy at this point. Gravity was measured at 1.009, quite good attenuation, to be expected with the use of adjuncts (honey). I will let this condition another week or so in the fermentor before bottling.

UPDATE: (Sun 22jun): Gravity check again at 1.009. Has cleared up somewhat. This beer has an interesting subtle peach flavor to it, I'm guessing this is from the yeast rather than the honey. I have seen where some people have reported a peach/apricot flavor from the s-05 yeast. I think it will work out deliciously in this beer. I plan to bottle this week.