Hi -
I am fermenting the Belgian Specialty Ale in "Brewing Classic Styles"
I racked to secondary about 3 days ago and pitched the Brettanomyces bruxellensis but I am seeing absolutely no action in the airlock.
I know that fermentation can happen without visible airlock action, but am
wondering what I should expect to see in this case.
Can anyone give me a clue?
Thanks,
Dave
I am fermenting the Belgian Specialty Ale in "Brewing Classic Styles"
I racked to secondary about 3 days ago and pitched the Brettanomyces bruxellensis but I am seeing absolutely no action in the airlock.
I know that fermentation can happen without visible airlock action, but am
wondering what I should expect to see in this case.
Can anyone give me a clue?
Thanks,
Dave