by Sam Smythe » Tue Mar 02, 2021 9:31 pm
I have my second wash on....finally, after a lot of input from Wellsy, Carol, RuddyCrazy and The Stig to name just a few. Thank you all!!! It went on today...2/3/21 at about 8:00pm
This time I have gone with wbab wash and bakers yeast, working on a recipe suggested by Carol and Wellsy (yeah, you two guys will keep getting your names up in lights :smile: )
Another really stupid newbie question though. I have a scientific background, (not biology though, which working with yeast possibly needs). I am/was intending to measure the SG daily and record it, or should I just leave it alone?
Also, once the fermentation is complete, should I add finings, or just leave it to settle on it's own?
Thanks in advance people.