metasyntactic
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- Oct 10, 2012
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The yeast cake on my first batch was fairly uniform and soft, like so:
My second two batches had a harder cake with lots of loose bits fallen down on to it, like so:
I significantly improved my temperature control after my first batch by laying out some plywood down in my crawlspace for my brewery, where it stays between 16-17 Celsius (the first batch would have been at about 22).
Would anyone be so kind as to educate me on what my yeasties are doing?
My second two batches had a harder cake with lots of loose bits fallen down on to it, like so:
I significantly improved my temperature control after my first batch by laying out some plywood down in my crawlspace for my brewery, where it stays between 16-17 Celsius (the first batch would have been at about 22).
Would anyone be so kind as to educate me on what my yeasties are doing?