Quote:
Originally Posted by Bernie Brewer
It depends on the yeast, the pitching rate, fermentation temperature, how well you oxygenated the wort, and prolly a bunch of other variables. Bottom line: When in doubt, use a blowoff.
OTH, you're not a REAL brewer until you've used a mop on the ceiling....... |
I seriously hope I'm never a real brewer.
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Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.
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