DeadYetiBrew
Well-Known Member
I threw away the pack before i could read it. What is the temperature range for Montrachet Yeast? I ask because i've had apfelwein fermenting for 2 weeks (going on three) and it ceased activity at the end of 2 and started clearing, when i say cease i mean there were no bubbles at all. I had it at a constant temperature of 70*F, well I upped my heater to get the temp up on another brew i just made and it rose the Apfelwein to 71* now i'm getting a bubble every couple of minutes... Is this just a phenomenon or could it have been stuck and then gave way when it went up? That's odd that 1 degree would do that.
