Search results

i think I’m just being overly worried as it’s my first time with it. I did notice it was pretty slow to start, so was expecting it to take a little longer in primary. I’ve set the temp to 22.5c, do you think this will still work alright? Really excited to see how this turns out. What did you...

So it’s my first time brewing with Lallemand Philly Sour Yeast - I’m 6 days into fermentation and pulled a sample which is smelling rather sulphury/eggy? Is this normal ..? It does however already have a slightly sour taste to it but also mixed with the sulphur taste which isn’t great -...

Perfect 👌🏻 thanks so much for the advice - will keep you posted on how it turns out

So do you think it’s a good idea to raise the temperature on the secondaries to let the sugars ferment out and then bottle as usual once I’m sure the FG has been reached ? Or do you still think there is a risk of bottle bombs this way ?

will do! Keeping my fingers crossed

okay great, was thinking this weekend to put the heat belt on and keep at the recommended temp - this should hopefully wake up the yeast to start fermenting out the sugars of the fruit? I will keep an eye on the readings and bottle as soon as they settle. Thanks so much!

Also worth mentioning FG was reached before racking :) thanks

Hello! So 3 days ago I split my wort into two secondary vessels - one 5L and one 10L. I added 1000g Raspberry puree to the 10L and 1000g Passionfruit puree to the 5L. Over the past week the temperature has considerably dropped (room temp currently sitting at 4 degree C - worth mentioning I live...