Sam Ley Used yeast starter comprised of 1000ml of water, 140ml of pale LME, and the contents of the smack pack in a 2000ml erlenmeyer flask w/ airlock. Starter OG: 1.040 The original recipe called for only .5 lbs of Crystal 60L, but I forgot about that while steeping and did the entire pound. Oh well, its not like this is a competition beer or anything. I suppose it'll just be a dark pale ale! ;) OG w/ 4 gallons: 1.054 OG w/ 5 gallons: 1.043 Primary ferment 1 week and secondary ferment 2 weeks. At 24 hours after pitching, SG was 1.029, temperature was 72F and bubbling was 60bpm. I moved it to the slightly cooler basement since we were a little too warm for the yeast. Krausen had already risen and was beginning to fall. Taste is good - this is finally starting to taste like beer. At 48 hours, SG was 1.021, temperature was 69F and there was no active bubbling, though there was still positive pressure on the airlock. Krausen is looking thinner than before, and is continuing to fall. Taste is better than before, less bitter, less sweet, more beer like. Looking good. 72 hours, more progress. SG was 1.019, down only two points from yesterday. Temperature was 70F. There is still some krausen, it looks like it either grew a little, or hadn't fallen as much as I thought it had. Airlock isn't actively bubbling, but still has positive pressure. 96 hours. SG down to 1.017, things are slowing down, I hope we make it all the way to our target final gravity. Temperature was 72F. Still some krausen, it's sure hanging around for a long time. The beer tastes good, perhaps a bit bitter, but its hard to tell, since it hasn't been through secondary fermentation yet. Its also a bit watery tasting, this might end up an inadvertent 'lite' beer. Perhaps a candidate for some experimental eisbock. 144 hours. SG at 1.015, temperature 72F. Krausen is around 1/4" now. Things are coming along nicely. 192 hours. SG at 1.014, temperature 70F. Krausen has pretty much fallen, and is now just a little scum on the surface. Its time to move to the secondary fermentor. Transferred to secondary at 11 days. SG at 1.013, temperature 70F. Krausen had fallen completely. I ran into a slight problem in that my carboy is only 3 gallons. I'm not sure how that slipped past me before. Needless to say, there is now 3 gallons of beer in secondary, and 2 gallons that are still in primary. This batch has now 'forked' into two batches of beer, with different plans. I'm going to try to bottle the 2 gallons soon, within 7 days. The 3 gallons will wait another 14 days before bottling. At 19 days I bottled the 2 gallons that was still in primary with 1/3 cup of priming corn sugar, its FG was 1.011, right on target. Crystal 60L Pale malt extract (LME) Northern Brewer Cascade Cascade American Ale yeast