- Joined
- Mar 16, 2022
- Messages
- 138
- Reaction score
- 43
Hey folks
Just gave my first shot at an open fermentation and Im hooked! Smells like a banana cream pie factory in my basement. I fermented in my bottling bucket with the lid off inside of my deep freezer controlled to 64 degrees for 60 hours. I cropped the top at 24 hours and collected yeast at 48 hours, very active wyeast 3068 fermentation.
I transferred after 3 days (1.012 gravity) from my bottling bucket to a carboy for finishing. How long about should I have to sit in the carboy to clear out and finish?
Just gave my first shot at an open fermentation and Im hooked! Smells like a banana cream pie factory in my basement. I fermented in my bottling bucket with the lid off inside of my deep freezer controlled to 64 degrees for 60 hours. I cropped the top at 24 hours and collected yeast at 48 hours, very active wyeast 3068 fermentation.
I transferred after 3 days (1.012 gravity) from my bottling bucket to a carboy for finishing. How long about should I have to sit in the carboy to clear out and finish?