mgr_stl
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Brewed a Russian imperial stout and used Wyeast English ale III yeast. Aside from that not necessarily being the best choice of yeast, I wanted to see if there would be any fermentation issues due to the blow-off loss.
Being a top cropping yeast, does that mean there's a lot of yeast at the top doing its thing? Or does that term have a different meaning? Did I lose a bunch of active yeast through the blow-off tube?
View attachment 1448938089878.jpg
Being a top cropping yeast, does that mean there's a lot of yeast at the top doing its thing? Or does that term have a different meaning? Did I lose a bunch of active yeast through the blow-off tube?
View attachment 1448938089878.jpg