About 25% of my Persimmon Porters are volcanic with the fermentation. Why? Because there are little f-ing chunks of persimmon in the bottles!
I even racked to a tertiary yet still chunks! Maybe I should have racked to a...? Fourtuary?
Sooo I put that in google. In case you are wondering:
The sequence continues with quaternary, quinary, senary, septenary, octonary, nonary, denary. Words also exist for `twelfth order' (duodenary) and `twentieth order' (vigenary).
So you rack it twenty times and end up with vigenar?
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[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),
That's cool. So when do you usually rack to nonary?
Projecting the 1-2-3 rule forward, it would be after eight weeks in the octonary.
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[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),
It's a pain, so I don't use the filter often, but sometimes you just have to.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
primary, secondary, tertiary...?
Why? Because there are little f-ing chunks of persimmon in the bottles!
Linear Mode
