I got it right this time, or at least I think so...
Made a Trappist Enkel with a SG of about 1.052.
I did a starter with Wyeast 3522 Belgian Ardennes, 18 hours, then a re-infusion of wort for 3 more hours prior to pitching.
The krausen was about to hit the airlock, so I rushed down to my LHBS, picked up a bung, some tubing, drilled a hole, and made a blow off tube, which is now working perfectly, draining into a bowl of star-san, keeping air out
Is this just a damn good fermentation or will I always have to do this when I nail it?
(Btw, better bottle, 6 gallons, filled to five exactly)
Made a Trappist Enkel with a SG of about 1.052.
I did a starter with Wyeast 3522 Belgian Ardennes, 18 hours, then a re-infusion of wort for 3 more hours prior to pitching.
The krausen was about to hit the airlock, so I rushed down to my LHBS, picked up a bung, some tubing, drilled a hole, and made a blow off tube, which is now working perfectly, draining into a bowl of star-san, keeping air out
Is this just a damn good fermentation or will I always have to do this when I nail it?
(Btw, better bottle, 6 gallons, filled to five exactly)