Ooze Posted July 13, 2004 Share Posted July 13, 2004 just a question arising from M'nM's last post, and it's sort of obvious when thought about, when adding a lot of fermentables, you add more yeasts, yeah? More sugar = more yeast?! I guess also this would apply for low temps (if impatient :wink: ) Also on the no signs of fermentation thing, I put down a Bavarian a couple of weeks ago and it hadn't moved after a day so I gave the barrel a swirl (airlock removed) and away she went. Took 10 days @ 14-16 degrees with fermentation just ticking over until about day 4 and then went flat out until it was finished. Happy brewing and consuming :) Link to comment Share on other sites More sharing options...
Ooze Posted July 15, 2004 Author Share Posted July 15, 2004 yeah right. Thanks Nath Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.