joejaz
Well-Known Member
I ferment in a bottling bucket and when ready just open the spigot and drain to another bottling bucket leaving most of the crud on the bottom of the first bucket.
What is that crud called and exactly what is it. Today I ran into a problem. I decided to transfer to a carboy and try the 1-2-3- system everyone is talking about. The crud on the bottom of the bucket was past the spigot level and had to use a siphon. Why so much more crud? I used liquid rather then dry yeast for the first time, could that have made the differnce? Is this good or bad?
What is that crud called and exactly what is it. Today I ran into a problem. I decided to transfer to a carboy and try the 1-2-3- system everyone is talking about. The crud on the bottom of the bucket was past the spigot level and had to use a siphon. Why so much more crud? I used liquid rather then dry yeast for the first time, could that have made the differnce? Is this good or bad?