G'day, first time poster on here but I have been reading intently all the good info every one has provided.
I am relatively new to homebrewing but am enjoying it immensely. Here is the problem I have on my latest batch that Google cannot give me the answers or guidance about.
I have a ginger beer batch in the primary that has been fermenting for days now. Going great guns! I made it from 1.5kg fresh ginger.
What I have noticed was that the trub and all he ginger sediment is above the tap. I have 2 questions:
1. How do I stop all that yeast going into the secondary?
2. What would you do at this stage?
I appreciate and thank you in advance for your guidance.
I am relatively new to homebrewing but am enjoying it immensely. Here is the problem I have on my latest batch that Google cannot give me the answers or guidance about.
I have a ginger beer batch in the primary that has been fermenting for days now. Going great guns! I made it from 1.5kg fresh ginger.
What I have noticed was that the trub and all he ginger sediment is above the tap. I have 2 questions:
1. How do I stop all that yeast going into the secondary?
2. What would you do at this stage?
I appreciate and thank you in advance for your guidance.