fermenteverything
Active Member
I want to build a rack that holds my grolsch bottles on a 90 degree angle so that while my brews condition, the yeast sediment collects in one corener of the bottle.
This would reduce the surface area of the yeast sediment, thereby reducing the amount that would be stirred up while gently pouring.
This seems like a simple idea, but I haven't heard of anyone else using it. If anbody has any reasons why please post here.
This would reduce the surface area of the yeast sediment, thereby reducing the amount that would be stirred up while gently pouring.
This seems like a simple idea, but I haven't heard of anyone else using it. If anbody has any reasons why please post here.