Have you all noticed a difference in attenuation/flavor/etc when fermenting in a carboy/bucket/conical
? I've been getting much better attenuation when I'm fermenting in my bucket than my carboys and I don't know why. Same recipes, same mash temp, same everything. Just different fermenter. ????
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? I've been getting much better attenuation when I'm fermenting in my bucket than my carboys and I don't know why. Same recipes, same mash temp, same everything. Just different fermenter. ????
Sent from my iPhone using Home Brew