They were both started Saturday 22nd and will finish when they do. One has been started using a "Gervin GV7 restart yeast" (5 gm).
The other was started with "Allinsons Bread yeast" around 30 gm. Both have started well in well-oxygenated wash, although the bread yeast has the edge, there being significantly more of it !
There is a slight difference in the starting liquors, since the "Gervin" side was an existing ferment which had been run and the lees left hanging about during the very hot weather we had recently. It was on Lalvin ec1118 yeast. The new ingredients were simply tipped into the fermenter and aeriated as I often do. However they did not start (I think I cooked the yeast) - Hence the restart yeast and no attempt was made to dissolve the sugar. The Bread yeast bin was 1/2 filled with quite hot water and the sugar etc tipped in, so there will have been a good deal of dissolving in a mildly acid solution, so possibly some "Inversion" as well.
I'm particularly interested to see how long each takes and whether they each use all the sugar. Whether we can taste a diiference in the final product remains to be seen as well.
I'll let ya know when something interesting happens.
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