Yesterday’s brew day has had an odd twist! After the hop stand I let the wort cool in the kettle until it was 40c then transferred to the fermenter. Overnight it cooled to 30c but the WHL saturated yeast need cooler wrt so left it until this evening.
This is what a came home to?
So clearly I’ve picked up some yeast which is having a great time but should I pitch the Saturated yeast or not?
The beer is 4kg MO with mosaic and cascade hop mix?
Previous beer in the fermenter used CML Midland which blew the airlock off and sprayed yeast foam everywhere!
This is what a came home to?
So clearly I’ve picked up some yeast which is having a great time but should I pitch the Saturated yeast or not?
The beer is 4kg MO with mosaic and cascade hop mix?
Previous beer in the fermenter used CML Midland which blew the airlock off and sprayed yeast foam everywhere!
