Is this ruined?
- Thread starter ale_crowe_holic
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Please don't over think it.
Bottle it when it is reasonably clear and leave the crud behind.
If it helps you see what is going on, rack it to a secondary and leave to top settle some more. Providing you are using a racking cane it's just technique.
I sugar the bottles. Imo it is easier.
Bottle it when it is reasonably clear and leave the crud behind.
If it helps you see what is going on, rack it to a secondary and leave to top settle some more. Providing you are using a racking cane it's just technique.
I sugar the bottles. Imo it is easier.
ale_crowe_holic
Active Member
So it's sat at 20° (ish) in the cupboard. My fermentation fridge is full and still sitting at 20°.
Then it went into the fridge this morning and just poured.
Slight head on it which has gone pretty quick.
It didn't explode which is good.
It's not my best brew but it's drinkable.
I'll be leaving it another week though and trying again with one from my 20° fridge.
Then it went into the fridge this morning and just poured.
Slight head on it which has gone pretty quick.
It didn't explode which is good.
It's not my best brew but it's drinkable.
I'll be leaving it another week though and trying again with one from my 20° fridge.
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