Oh Crap

I was surprised less than 24 hours after pitching British ale yeast into a cherry wood smoked porter to find such a mess. I switched from a bubbler to a blow off tube and filled a gallon jar in about an hour. This was all at a controlled temperature of 70 degrees F. I wasn't expecting this and I'm hoping not to much viable yeast was lost. If you haven't used Yeast 1098 before, proceed with caution. And, lots of head space!

Pulling Some Yeast

Last night I pulled some yeast from my conical fermentor and racked off 8 gallons of Kolsch. This strain doesn't style quickly (low flocculation). It's been cold conditioning for 2 weeks already and it still looks quite cloudy in secondary.

Anyway, I'm going to give it time to settle and I'm the meantime I'll be re-pitching this yeast into a Dusseldorf Alt Bier. Here's a few pictures and a video of the yeast pull.