It's my first ever starter, so I can't really speak from experience. I've read/heard that it makes for a healthier, more consistent fermentation, and lessens the chances of off-flavors from stressed yeast.
It's in the keg now. Still had some krausen when I racked it. I added a little too much...
Tasted this carbed yet? I'm interested in how close you got. I'd like to brew a clone myself.
The video on their website also mentions the use of lemon peel and lime peel.
-j
Thanks; that info's good to know. I'm ok either way; SWMBO's pretty lax because she knows how much I love this hobby. And, as long as it makes apfelwein, I'm a happy camper!
Looks like a TBSP of Super Ferment is not sufficient to totally remove the sulfur off gasses. Haven't done a batch with none, so I can't really tell whether it helped at all, but it does smell a tad "rhino-farty" in then manroom right now.
mixed up my first batch of this stuff yesterday. followed directions with the exception of the addition of about a tablespoon of Super Ferment. hoping to cut down on sulfur smells and maybe hangover-causing byproducts. it was fermenting away nicely this morning. gonna try and wait 5+ months...
Thanks! No PC fan installed yet. I will check the compressor area. I thought it sounded like the coolant was having trouble getting through the pipes or something. Fan noise sounds more fixable.
-j
I just walked in on it making the noise (just caught the tail end of it.)
I was able to record a very faint sound recording with my iPhone. I have published it at http://greerranch.com/jeff/Memo.m4a
Thanks!
-j