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CornyKegs 728
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  1. keaner

    Too much copper sulfate?

    So I fell victim to hasty and impatient cider-making this weekend... I had a 4gallon batch of unpasteurized juice fermenting for 3 weeks at 63-68f, no camden tabs, dry champagne yeast. Being so confident I never checked on it during ferm, I opened it up today to rack and got the Hs2 rotten...
  2. keaner

    Lag phase flocculation?

    Hi all, sorry if there's a thread on this already, couldn't locate one. I'm brewing an all-grain chimay rouge clone with wyeast 1214 belgian abbey smack pack. I pitched at about 75f with the activated starter pack and gave it the old shake shake for a good while, now I am less than 5 hours...
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