XanderBrew
Active Member
Brewed a Irish Stout Kit on Sunday...changed up the recipe to add 8 oz. of Cocoa at last 30min of boil. Fermentation started great first 24 hours then fizzeled out and is very slow. Temp is a about 70deg. Still fermenting but very very very slow....should I transfer to sec now. It will only be 4 day tomorrow?
Was planning to rack to secondary on top of 3lb of pureed cherries but am concerned that the batch may be bunk. Any ideas?
Was planning to rack to secondary on top of 3lb of pureed cherries but am concerned that the batch may be bunk. Any ideas?