Primary fermentation of the old ale is almost done. Tonight I dumped what yeast has settled out and this is the result of 12 dry-pitched (expired) packets of Safale S-04 into 45 gallons of 1.074 wort.I was just shy of four gallons of a thick, creamy, yeast slurry. Fermentation temp was 68* F.
This fermentation went crazy. I actually lost quite a bit due to the blow-off. Between the blow-off and the yeast dumps, it looks like I'll end up with around 35 gallons when all is said and done. 15 gallons will be soured with the Wyeast 3763-PC Roeselare Ale blend and set aside for a year or so. The rest will be kegged with some oak cubes added to a keg or two.