Good Afternoon All,
I am just looking at beginning to catalogue my wash runs to create a better long term product.
Notable inclusions are:
Date/Time
Amount of ingredients: Sugar/Tomato paste/Yeast/etc etc/Molasses (wash dependant of course)
S.G.
Temperature When pitching the yeast and ambient temperature
Days to ferment/stall and once cleared S.G.
Is there anything else worth noting ?