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Mother of all fermentation

So I finnished my first 10 gallon batch of cholate stout last night. I made 5 gallons with nottingham and a starter. and another with Yorkshire and a starter. about 5:45 this morning thie air lock looked as if there was an ariation stone going on in there =. I checked the temerature and it had climbed to 68 dergrees from 60 last night. I finnaly got them in swamp coolers around 4:00 this afternoon. hopefully I get no off flavors. got to love the magic of starters and yeast less then a week old

For future batches, no need to make a starter with dry yeast - for optimum performance, re-hydrate in a little warm, sterile water, then pitch into aerated wort.

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