PeterC wrote:Well I think I might have stuffed up. Bought 20kg of barley (1 bag $18) and gristed it. Was worried about insects and bacteria so I though I would be clever and mix with hot water first. Well that was dumb. In an esky with the lid off it didn't cool down enough to pitch the yeast. So I left it overnight and this morning it was still over 45C and fizzing away with wild yeast I presume. Have pitched some angel and may pitch some more when the temperature is below 35C. Will see what happens.
Cheers
bluc wrote:You dont have to add backset after fermentation. I have been adding at start with good success. You can ferment any amount you want if not experimenting then stick to recomended 50g per 10kg or percent there of. Work out what percent your ferment is of 40l then reduce same percent from yeast. You may struggle with 40l starting water in 50l vessel as it may overflow. I use 60l vessel and provides enough headroom..
bluc wrote:Should ferment fine at 3:1 i did 2.66:1.
Did you add backset at start?
No prob welsy happy to help :handgestures-thumbupleft:
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