LikkerSheWillLoveIt wrote:scottyd72 wrote:RuddyCrazy wrote:Scottyd just totally invert the sugar into the warm/hot water and keep mixing it until it nice and clear as this will show all the sugar has dissolved. I just use a 15 litre stock pot for the sugar inversion and depending on the ferments warmth sometimes I just put the stockpot in a tub of cold water to cool it down before throwing it in the fermenter. When doing generations this is a must but for TPW a mix of inverted sugar and warm cold water can get the yeast addition as soon as it's filled with no lumps to worry about.
Ah ok, i'll be rereading this and doing it when i mix my next washes. :handgestures-thumbupleft: :text-thankyoublue:
When you add yeast, do you spend a lot of time mixing? as I get the yeast balling up on the surface and I can't get it all to mix in completely.
When you do invert the sugar, adding the citric acid to the water before adding sugar, will invert the sugar much quicker.
mick_mack wrote:Anyone got any ideas?
Cheers.
Wes_James wrote:mick_mack wrote:Anyone got any ideas?
Cheers.
Fermentation 101: You can not rely on an airlock as proof of fermentation. For proof use a hydrometer.
Users browsing this forum: No registered users and 43 guests