The end result- a fermenter full of production wort and for ale temperatures, you should see krausen forming and evidence of yeast activity within 24 hours.Some yeasts may vary in their response to this method, I can't guarantee it will work in all cases or in all circumstances, but it has worked well for me every time I have tried it with common ale strains. Suggestions for improvement are welcome, likewise any questions- you know what to do!
