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Activated Wyeast 1028 London ale yeast Propigator smack pack. (1347341 or 1247421 Lot No?) Mfg 12 Dec 2006

Fermentation really rocking along now. visible CO2 bubbles coming up side of carboy. Clumps of Flocculated yeast swirling around, being lifted to top by bubbles and falling back down.

Fermentation now very active. Sanitizing solution in blow off bucket now brown from foam.

Bubbles now coming from blow off tube 2 per second.

Bubbles now coming out of blow off tube.. very slowly.

Ring of foam now around neck of carboy.

No visible fermentation activity.

Brewing for the day completed. Wort OG 1.056 @ 74F; Corrected OG is @ 1.057; Pitched Starter. Forgot to add Irish Moss to Boil. hope it clears ok when I bottle.

1 lbs. Crystal Malt 60 L
1 lbs. Belgian Cara-Pils
3.3 lbs. Briess Liquid Sparkling Amber Extract
3.3 lbs. Briess Liquid Golden Light Extract
.5 lbs. Dark Brown Sugar
1 oz. Chinook (Whole, 13.00 %AA) boiled 60 min.
1 oz. Cascade (Whole, 5.50 %AA) boiled 10 min.
1 oz. East Kent Goldings (Whole, 5.00 %AA) boiled 5 min.
Yeast WYeast 1968 London ESB Ale

Steeped malt in 1 gallon of water for 35 minutes and strained into primary boiling pot. Added another gallon of water and Malt extract. Added Chinook hops once boil began. Boiled for 45 minutes. Added brown sugar, 1 tsp of Wyeast yeast nutrient with 15 minutes left. Added Cascade Hops with 10 minutes left. Added East Kent Goldings with 5 minutes left. at 60 minute mark removed from heat and placed pot in Ice bath. Filled Carboy with 2.5 gallons of zepher hills water(cold from fridge) and strained wort into carboy. topped up to 5 gallon mark with cold water. Pitched Yeast starter, attached Blow off tube and placed carboy into freezer.

Starter wort 2 liters – 7 oz malt sugar – boil for 15 mins – Added Wyeast yeast nutrient to boil. Activated 1968 London ESB Ale Yeast propigator smack pack. Let stand for 3 hours, then pitch into cooled wort.