The “Live Long And Porter” is fermenting vigorously, barely 40 hours after pitching the yeast. Many of the online reviews for WLP051 (California Ale V yeast from White Labs) noted a strong sulfur aroma during fermentation; they weren’t kidding! It’s a genuine rotten eggs smell in the chamber. We’re fermenting along at between 66° and 68°; another week, and it’s into the keg with this one!
What’s Brewing… on London Porter What’s Brewing… on English IPA Happy Maurya on Pfriem Pilsner What’s Brewing… on Mahajanga IPA Pfriem Pilsner | And… on Equipment Review: Anvil Foundr…