3 batches of beer and three different experiences in the fermentation department. I have to say I did not expect there to be this much variation in how the wort gets converted into beer via the yeast.

The first batch was a text book case of fermentation. Within 24 hours there was alot of CO2 being produced and the air lock went nuts for about three days. By day 10 it had been quiet for 48 hours and I transferred the beer.

Batch 2, wasn’t as by the book it took 36 hours for fermentation to really set in. When it was done there wasn’t nearly the yeast layer on the bottom as there was from the first batch.

This third batch has just been goofy… it was 20 hours when fermentation appeared to be in full effect. The air lock wasn’t bubbling at all and the beer was quiet most of the week. The funny thing was the air lock never did anything. And then last night I checked on the beer and I noticed two things. 1.) it smelled like Banana’s in beer fridge. 2.) The bubble layer on the top of the beer was now two different shades of cream instead of one. once I started to pay attention to things a little bit closer I noticed that the air lock was bubbling not constantly, but about once every 4 to 5 seconds.

The other thing that I have noticed is the consitentcy of the color of the beer has not changed in the course of the last week. I do not know if that is a normal part of brewing since this is the first batch that has not been done in a water bath. So for thoses of you paying attention it’s basicaly the first batch that has not been fermented in a trash can.

Also of note is the fact I’m using a live yeast culture instead of the normal powdered stuff. So this may be a side effect of that or it may be more along the lines of the wort was to hot when I pitched the yeast and the survivors have finally made it to a critical mass of fermentation.

And since this post is truly useless with out pictures I now provide you with a photo gallery of the beer from the last week.

Sunday July 27th at about 13:00 (Brew+ 13 hours). Notice the patchiness of the yeast layer. On the top of the carboy.

Please tilt your neck to the right to see this picture in the proper orentation. July 27th at about 20:00 (brew + 21 hours) notice the dark brown spots and the loose consitency of the yeast layer. I have no clue what that means. Also you would expect the air lock to be doing something at this point, however there was no activity at all.

The smells like banana’s stage. August 3rd 15:00 (Brew + 7days 14 hours). The ar lock going every 4 to 5 seconds. Noitce the light cream areas on the yeast layer. Those are new and have been shift all day.