Heisenbeerg
New Member
- Joined
- Sep 30, 2013
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Hey all, quick question:I made 8 gallons of IPA today and after 12 hours I'm already seeing a lot of life pUshing it's way through my overflow. I have a trippel that I made several weeks ago but wasn't able to ferment it because I wanted to drop the temp in my chest freezer to serve for a party. So now that I have brought it back up to room temp it seems a little sluggish. Can I run the overflow from my IPA into the trippel and will this positively affect anything? Negatively affect anything? Thanks
