I have been brewing in overtime for the past week or so. 3 batches in 7 days. First, a bitter. Second, an American Pale Ale. Third, an ESB. They have all been fermented using the same ever-growing colony of yeast. Usually it takes 12 hours or so for the fermentation to really get going, but last night, with such ripe yeast, the activity started almost immediately. This picture shows what was happening about 30 minutes after adding the wort to the yeast...

In the bucket is sanitizer and water, bubbling up from the CO2 already being generated by the fermentation. The carboys in the background contain my other two batches.

Today I leave town with Emma to head to the Northeast (God's Country) to visit family for the weekend and attend my sister's college graduation. I am leaving my beers to look after themselves. I will come home to some beer that is almost ready for bottling and some yeast ready for the next round of wort. The next two batches will be BIG beers.

Cheers.