therook
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I had a 1 litre starter of Farmhouse Ale yeast fermenting away last night in readiness to pitch tonight onto a wort of Witbier. I must have tightened the cap to much on my 2 litre cordial bottle as i was going to bed and at 4.30am this morning i thought World war 2 had kicked off again in the next room. Kaboom.
Anyway i have ordered some Wyeast 3463 ( Forbidden Fruit ) from Ross, what is the best way to treat this yeast, i.e what fermentation temp
Rook
Anyway i have ordered some Wyeast 3463 ( Forbidden Fruit ) from Ross, what is the best way to treat this yeast, i.e what fermentation temp
Rook