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!
Beer Tasting: Cervez… on Cerveza de Jamaica Beer Tasting: Try Ag… on Try Again Bohemian Pilsne… Andy Farke on Cerveza de Jamaica mistimaan on Cerveza de Jamaica Evaluating my first… on Attempting my first hard …