The Second Anniversary IPA had an explosive start. So explosive that there was a 4a.m trip to the brewery to set up a blow-off hose. There's yeast caked all over the top of the carboy.

That yeast, presently, is my problem. You see, it's all on the top and not in the beer and the fermentation has slowed to the point where I'm doubting that it's not going to stall. I'm about to run a test on it's present level of fermentation. Regardless of the results, I'll probably give the fermenter a good shake (it's all CO2 in there right now, so no worry about oxidation) to get some of the caked yeast back where I want it: in the beer.