-Fermentation did not take off for 36 hours. At the 30 hour mark I sanitized the wort stirring spoon with rubbing alcohol and agitated the yeast cake; this resulted in the fermentation starting farily quickly. I assume the yeast were compacted enough and old (the previous beer had sat on the cake for around six weeks due to unexpected scheduling problems and a member of the brewing team being sick for over a week). After it started, however, it was quite vigorous (over 4 bubbles per second from the airlock, and more wort churning than I've seen before).
+* Fermentation Notes<br>
+<br>
+Fermentation did not take off for 36 hours. At the 30 hour mark I sanitized the wort stirring spoon with rubbing alcohol and agitated the yeast cake; this resulted in the fermentation starting farily quickly. I assume the yeast were compacted enough and old (the previous beer had sat on the cake for around six weeks due to unexpected scheduling problems and a member of the brewing team being sick for over a week). After it started, however, it was quite vigorous (over 4 bubbles per second from the airlock, and more wort churning than I've seen before).<br>
+<br>
+2011-01-16 <br>
+19:30 @ 72⁰F: Racked onto brown ale ringwood cake<br>
+<br>
+2011-01-17 <br>
+... @ 68⁰F No activity to report<br>
+<br>
+2011-01-18<br>
+00:30 @ 68⁰F: Still no activity, sanitized wort spoon with rubbing alcohol and agitated the yeast cake to suspend compacted yeast<br>
+13:49 @ 68⁰F: Finally active. 1" krausen, airlock bubbling 2/s<br>
+14:35 @ 70⁰F: 3/s, 2" Krausen. Turning fan on 1/3 and adding water to tray<br>
+22:00 @ 68⁰F: 4/s<br>
+<br>
+2011-01-19<br>
+02:00 @ 67⁰F: 5/s<br>
+13:07 @ 67⁰F: 3/s<br>
+23:30 @ 66⁰F: 1/2, krausen receding. Fast and furious fermentation!<br>
+<br>
+2011-01-20<br>
+03:00 @ 64⁰F: 1/[2s]. Replacing wet tshirt with a dry one, and removing water from tray. Krausen almost entirely gone.<br>
+20:00 @ 67⁰F: 1.[5s]. Krausen is gone<br>
+<br>
+... no readings, average temp 68⁰F ...<br>
+<br>
+2011-01-26 @ 68⁰F: Racking to secondary to free up the main fermenter. SG = @ 68⁰F = 1.016 (1.018 adjusted, on target).<br>
+<br>
+* Bottling<br>
+<br>
+2011-03-09 -- Yeah, that sat in secondary for a while... at least it wasn't on the yeast cake.<br>
+<br>
+Primed with 4.3oz corn sugar in 1qt distilled water<br>
+<br>
+Yield: 38 x12oz bottles + 5x22oz bottles<br>
+<br>
+SG @ 68⁰F = 1.016 (1.018 adjusted, on target)