I did wind up fermenting in a keg, carboys were filled already. Soo when my Sg readings go down, Ill dump in the fruit. Let it sit for another week, Then rack to another keg. I will cold crash before I rack to this keg.
BTW, I used WLP 002 English Ale, I didn't realize before hand the recommendeded Ferm temps were only 65 - 68*.
Now thats a tight differentialtral. Anyone use this yeast before? Any Tips? I did get some bubbling for the 1st 2 days, Now it's none. I'm not worried about the bubbles, I'm fighting to keep between this spread. My Temp controled fermenterator is full, and this batch is on the outside on it's own LOL . Im reading more to lower temps than 65.
With this yeast, is that going to be OK? Or will it be stalling? Guess I should know if it is before I add the apricots!