Getting real close on the EKA to what I want. The last batch ended at 1.007 which was one of the lowest it has been. I like it a little dry. The new usage of dry yeast I think is going to be a permanent stay. I will say that I think the ferment ended up with less esters but they are still there. At this point they are mild and almost pleasant but it irks me that it shouldn't be there at all.
During a trip to Big Bear with the wife we listened to The Brewing Network and on some random day back on 2009 a caller called into the show and shared how his beer suffered from strange ferments when he used the silicon stopper. I have been using the silicon stopper for months now. Simply because I'm too lazy to be bothered with filling the air lock every couple of days or whatever. Anyhow I guess the pressure builds up in the head space and angers the yeast. I can confirm that a fair bit of pressure does build up. I think it is time for another split batch with nothing different other than a stopper vs. airlock. My hope is the reason for the esters is that I've been stressing the yeast under too much pressure.
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