This past Sunday (8/9/15) I made my first ever batch of Caribou Slobber. I added oxygen using a stone and pitched the Danstar Windsor Ale yeast. Within 8 hours there were sings of fermentation. Within 18 hours I had 3-4 bubbles per second in the airlock and a thick 2 - 2 1/2 inch krausen. This morning when I was checking the temp inside the chamber there was no sings of activity in the airlock and the krausen was almost all gone except for a thin layer.
Curious I took a gravity reading and it was 1.022. Started at 1.048. Obviously it still has some time to go, just curious if anyone else has this experience with this yeast.
Curious I took a gravity reading and it was 1.022. Started at 1.048. Obviously it still has some time to go, just curious if anyone else has this experience with this yeast.