Oakwood
Well-Known Member
At what tempature do you all try to keep the primary, and is it any different then what you would keep the secondary?
My primary on the wheat got down to almost 62 but it is back up to 72 now that it is in the secondary. Did the yeast shut down to I need to add more yeast or another batch of yeast, or what can I do to reactivate the yeast that is already there? Would adding another style of yeast change it much if I only added a little.
I know just leave it alone.......
My primary on the wheat got down to almost 62 but it is back up to 72 now that it is in the secondary. Did the yeast shut down to I need to add more yeast or another batch of yeast, or what can I do to reactivate the yeast that is already there? Would adding another style of yeast change it much if I only added a little.
I know just leave it alone.......