ThePonchoKid
Well-Known Member
How does the bottom fermentation work compared to top fermentation? Is it common for the forming of carbon to take longer than a room temp ale?
I started two brews last night. A pilsner and an ale.
The ale is bubbling like mad, the pilsner at 49/50F nothing.
That can be one of the biggest fears for a noob. Not seeing vigorous air lock action
I started two brews last night. A pilsner and an ale.
The ale is bubbling like mad, the pilsner at 49/50F nothing.
That can be one of the biggest fears for a noob. Not seeing vigorous air lock action