flyangler18
Well-Known Member
Thanks for the writeup, pitched a barely swolen pack of roeselare into a fairly high gravity flanders brown sunday around noon. Trying not to worry 35 hours into it, not even a blip on the top of the liquid. Your description of a slow starter has me still hopeful.
I know, I have read the 72 hour sticky but none of my 25-odd batches have taken this long
Mine really got going around the 4-5 day mark, if memory serves. How high of a gravity?