Yea, I transfered back to a bucket last night. Splash racked and its still going. It's only down to 1.050
I don't understand why you are touching it. If it is fermenting, leave it.
Yea, I transfered back to a bucket last night. Splash racked and its still going. It's only down to 1.050
pabloj13 said:I don't understand why you are touching it. If it is fermenting, leave it.
Because lon told me that it would be beat to put it back into a bucket. One, it has more surface area to breath and two to give it more oxygen so I don't get a rotten smell.
pabloj13 said:Gotcha
Yup, I hope it doesn't stop. It's steady should be fine right?
pabloj13 said:Yeah. Has anyone ever told you you worry too much?![]()
pabloj13 said:Yeah. Has anyone ever told you you worry too much?![]()
So I splash racked back into a bucket a couple days ago like lon said, and in leaving in a week to go to California for 8 days. Should I transfer to a carboy and leave the trub at the bottom or Tranfer with the trub or not Tranfer at all?
pabloj13 said:Leave it in the bucket. Go to California.
Why not tranfer it. Just curious
pabloj13 said:Because it's not finished fermenting. You don't want to transfer it off the cake and leave fewer, more-stressed yeast behind the finish the job.
william2010 said:Still smells like ****
pabloj13 said:Is it still fermenting? Fermentation is ugly business.