chumpsteak
Well-Known Member
25 hours into fermenting my SamuRye Red Ale and enough yeast has already escaped through the blow off tube to form a nice puddle in the bottom of my fermentation chamber. The beer is being fermented at a temp controlled 65 degrees. Holy psycho yeast batman!
Last time I try to use a 22 oz bomber bottle for a blow off container. It was only about 1/4 full of sanitizer when I pitched.
At this rate I expect that fermentation may be done sometime tomorrow
Last time I try to use a 22 oz bomber bottle for a blow off container. It was only about 1/4 full of sanitizer when I pitched.
At this rate I expect that fermentation may be done sometime tomorrow