DubbinFive1Eight
Well-Known Member
I was talking to a few friends of mine who are anything but veterans in the home brewing scene... And they were telling me how using ''mud'' from a primary fermentation (the gunk left on the side of the fermenter) can be used for flavor if you add it to a batch later on?
Sounds weird to me... But plausible. I did search the forum, but I don't know the proper name for what I call ''mud'', so if it's been discussed several times, please have mercy
So, if this is something done by home brewers, I'm just curious as to what it does, and how these leftovers should be stored between batches.
Thanks!
PS. Off topic, but can a third fermentation stage be applied, and if so, are there any benefits? I'm wondering because I have a blond ale in secondary fermentation now (glass carboy), and its a pain in the rear to take hydrometer readings. I'd rather open up a bucket and just drop the thing in
Sounds weird to me... But plausible. I did search the forum, but I don't know the proper name for what I call ''mud'', so if it's been discussed several times, please have mercy
So, if this is something done by home brewers, I'm just curious as to what it does, and how these leftovers should be stored between batches.
Thanks!
PS. Off topic, but can a third fermentation stage be applied, and if so, are there any benefits? I'm wondering because I have a blond ale in secondary fermentation now (glass carboy), and its a pain in the rear to take hydrometer readings. I'd rather open up a bucket and just drop the thing in