I just kegged a mild fermented with 1098, and dumped an ESB on the cake. That was lunch. I just had a look then, and i could see a good inch on top. Peaked inside and its a nice thick krausen. Whenever i pitch onto a cake, usually 6-8 hours they're cranking, but shit, 4's pretty quick!!.
Also loving the esters this yeast throws off. Very nice stonefruit almost.
Also loving the esters this yeast throws off. Very nice stonefruit almost.