astacey1403
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- Joined
- Apr 26, 2016
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Hey every one I have been brewing a chocolate cherry stout for the past 3 weeks. Last weekend I transferred to secondary, after 2 weeks of primary, and added 36 oz of 100% natural black cherry juice along with 2 hole bourbon vinnela beans. When I transferred I pulled up some of the trub, not much, in hopes that it would contain some yeast ready for the addition of the cherry juice. Within 24 to 36 hours I started to see some activity coming from the airlock not as much as primary but I was not expecting much. A friend thinks that it was not enough and I need to add more yeast for the added sugar from the cherry juice. Was wondering if any one has some insight on this if I need to add some more yeast it's not a problem but would be nice not having to add for no reason
Thanks every one love posting on this site!
Thanks every one love posting on this site!
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