I pitched slurry from my most recent pale ale recipe. I probably had about 500mL of good concentrated yeast in the slurry. I also add pure oxygen with a home-made inline stone. My fermentation room (basement) usually hovers between 64°F and 66°F . My lag time is measured in hours, like less than 12. This is going to be one potent beer!!
Here is a pic of my stone. I use pure oxygen. I have nailed this down pretty well over the course of about 10 brews.
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