I'm sure you guys get this a ton so sorry in advance.
I am brewing 4 gal of cider (central market, organic, no preservatives) with added honey up to 1.06. I did a 1 gal test batch with out honey using some washed ale yeast and setting in my pantry when the weather was high 60-low 70F and it turned out great. I let it ferment for a week in the original glass container.
I washed the yeast again and put in with 4 gal of cider and yeast in a Carboy with a runaway Irish stout fermentation - as a result I kept the temps low, around 63F). This stalled
the fermentation a bit. When I finally got a blow off tube for the stout and warmed up my fermentation chamber I noticed this on the cider.
Not sure if it is a fresh fermentation krousen or infection? Please advise. Thanks.
Sent from my iPhone using Home Brew
I am brewing 4 gal of cider (central market, organic, no preservatives) with added honey up to 1.06. I did a 1 gal test batch with out honey using some washed ale yeast and setting in my pantry when the weather was high 60-low 70F and it turned out great. I let it ferment for a week in the original glass container.
I washed the yeast again and put in with 4 gal of cider and yeast in a Carboy with a runaway Irish stout fermentation - as a result I kept the temps low, around 63F). This stalled
the fermentation a bit. When I finally got a blow off tube for the stout and warmed up my fermentation chamber I noticed this on the cider.Not sure if it is a fresh fermentation krousen or infection? Please advise. Thanks.
Sent from my iPhone using Home Brew
