Disappointed! Pitched the yeast on Sunday and there appears to have been some decent white froth on the top when I checked this morning, so it was all looking good. Checked this evening (so 3 days after pitching) and the nice frothy stuff has subsided a lot.
So there doesn't seem to be much activity now.
I have kept the temp at a constant 20c and I am concerned fermenting seems to have stopped for some reason.
I also drew a sample through the tap and tasted it. It tastes just like the cr.p I used to create many years ago.
Any advice/pointers would be hugely appreciated.
So there doesn't seem to be much activity now.
I have kept the temp at a constant 20c and I am concerned fermenting seems to have stopped for some reason.
I also drew a sample through the tap and tasted it. It tastes just like the cr.p I used to create many years ago.
Any advice/pointers would be hugely appreciated.