Brewed an American IPA yesterday. Needed a name. Hmmm…love my beer. Love my cats. Ahah! KafkaEska IPA! Brewing went well enough, but I’m nonplussed by what my yeast’s been doing. I made a starter the day before; absolutely no krausen, although there was noticeable yeast reproduction. And now, twelve+ hours after pitching, still very low krausen or activity. Not sure what’s going on yet, but it’s really too soon to tell. Oh those ever clever mysterious yeasties!

KafkaEska IPA

OG: 1.060
IBU: 66
SRM: 8.8

Malts
Weyermann Pilsner Malt: 3.5kg
Crystal Malt C60: 250g

Hops
Magnum (Bittering, 60 min.): 27g
Centennial (Bittering/Aroma, 10 min.): 5.75g
Citrus (Bittering/Aroma, 5 min.): 5.75g
Amarillo Gold (Aroma, 0 min.): 30g

Yeast
White Labs WLP001 California Ale

 Notes and Musings

· Struck at 75°C; held 60 min. at 65°C.
· New bazooka screen blocks wort chiller. Less cooling surface area. Need remedy.
· Low yeast activity. Should I worry? Common sense says no. Too early.
· I placed a 12L batch into a 23L vessel. Good or bad idea?
· Should hop pellets be loose during boil, or can they be packed tightly? Does it make a difference?

Pics Below

· Avoid boil overs, get a heat diffuser!
· Meads are fermenting away wonderfully.
· RE: Meads, when’s best time to rack?

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