Well, it took 6 full days and an extra packet of 05 to get it started but then it was done in 2 days?!! FG 1.006-0.001@ 56F so it's fully attenuated to give it 7.88%. I just hope it didn't get infected at all during that extreme lag time. Used the monstrous yeast cake to finish off my latest sour project and it has it fermenting already in less than 3 hours, so it's healthy now. Also revived Lil' Le' Arthur as it had good spirit notes left even after a year since last aging. Took it a full day to stop leaking but swelled nicely and currently has this batch in it. We'll see what happens by January 1st or so.
