Ya it’s my go-toI like London III didn’t use this year’s round of English ales though.
Yep, if it gets cold the yeast stays asleep. Increasing the temperature like you did is exactly what I do.Chocolate Stout S-05 is taking its time with this one. I did add a new mini fridge to fermentation chamber, so had to figure out even temp control. View attachment 26219
Not to twist your arm or anything but all them ginger beers I brewed last year and before were all fermented with Belgian saison 1 - WLP 565View attachment 26282 Here is some clean saison slurry, and I might like to use it soon. We have a heatwave coming, and I am thinking of brewing another batch of something that can handle warmer ambient temps in my fermentation closet. Saison might fit that bill.
View attachment 26303 Spinning up the Hornindal Kviek
Hey Cliff...how long do you spin your kveik and what sort of OG was the wort you pitched it into?
Fermentation is done in 3 days give or take a few hours. I pitched the Hornindal this am around 8 at 85F. It was bubbling by 9am.Ok..did turn that batch inside a week?
Wow, by 5 days I'd have pitched more yeast. Nice.This one took a long time to kick in as well as ferment. Could be me trying to figure out the new INKBIRD!
View attachment 26434