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I bought this wine bucket for wine this past fall. It was some dark italian red. Anyways, I decided it's a bucket, food grade, let's ferment in it.
I am making an IPA with re-used 1056 yeast.
How concerned should I be that the krausen has a bit of purple to it?
I am making an IPA with re-used 1056 yeast.
How concerned should I be that the krausen has a bit of purple to it?