Sunday afternoon, 18 hours later, the beer is fermenting along nicely, with a foam cap on top, bubbling into the blow off mug (not sure when it started fermenting, anywhere from 4-18 hours while I was gone). Using two wet t-shirts to keep it around 66-68F. This works alot better with the carboy than the buckets. I have it hooked up with a blow off hose for now, will switch to a airlock after fermentation slows down.
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