rewster451
Well-Known Member
My roommate and I noticed that the ginger chocolate porter had stopped fermenting. We went out for dinner, still no activity. We could tell because the airlock water level was the same on the inside as it was on the outside.
So we started sanitizing and cleaning bottles. We got about ready to start boiling the sugar, and lo and behold, the airlock was showing activity!
Is this just because we moved it, stirring things around? Should we postpone the bottle? I'm excited to have something to do, and I'm kind of bummed now that I might not be able to bottle tonight.
So we started sanitizing and cleaning bottles. We got about ready to start boiling the sugar, and lo and behold, the airlock was showing activity!
Is this just because we moved it, stirring things around? Should we postpone the bottle? I'm excited to have something to do, and I'm kind of bummed now that I might not be able to bottle tonight.