I hate it when I run out of homebrew. This happens every now and then and it drives me nuts. I'm not actually out right now, but I like to have an english or american ale on hand pretty much at all times. and right now I have only hefe.

I made that IPA, which would have been nearly ready by today if the fermentation hadn't stalled out at 1.024. Argh! I tried putting two packets of Fermentis Safale US Ale yeast in and nothing happened. Then I split a vial of WLP001 into two starters, one of which went into an american pale that I made yesterday (more on that in a moment) and one of which went into the IPA. This kicked it back up and I had a bubble every 15 seconds in the airlock yesterday. Today is slower: every 40 seconds, but I got at least 24 hours of fermentation from the Cali ale yeast, so that should have moved the gravity down a fair bit. I'm sure that will help, even if I don't get the well attenuated IPA I had hoped for.

There's another ale ready to be racked right now. It's a blond ale the recipe for which is basically a pils, but fermented with california V ale yeast. I'm hoping that vial of california yeast did a bettter job than the one in my IPA. If not, I won't be doing cali V ale yeast again for awhile. I should rack that today, but it's very cloudy, so I can't be sure how long it will be before I keg it.

Yesterday's pale ale was maris otter and carastan, 9lbs and 1lb. respectively, mashed at 152 for an hour; Bittered with .75 oz. chinook for 60, .25 oz. chinook for 30 and an ounce of atanhum at knockout. The other half of that california ale yeast mentioned above went into that fermenter. I bollocksed everything up by forgetting the pH stabilizer and so I added some of that at the end of an hour and bumped the temp to 155 for 20 to make sure that it got all converted. It's a tornado inside that fermenter, so something happened right.

I'm also going to keg my old ale today. If it tastes good. There's mold in the airlock.