- Joined
- Mar 15, 2010
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I cant imagine it would matter much! Enjoy.
I just racked over strawberries two days ago; the blonde ale finished off at 1.005. I filled up the bucket to just about the lip and thought i could get away with just an airlock.
Big mistake! Fermentation kicked off again and spewed pink goop all over the closet. I only noticed after my dog got in the closest and started licking it all up.
After cleaning up and sanitizing, I added a blow off tube. On the plus side, the closet smells delicious!
If I use a conical fermentor, wouldn't I just open the sump valve and dump the trub after 12 days of primary fermentation and then dump the trub again after an additional 7 days with the strawberries? I assume I can do this instead of transferring the beer.
Also, do I need to do a yeast starter with the US-05 for this recipe? Beersmith indicates I would have 180 billion yeast cells and I need 186 billion. Usually I use liquid yeast (not dry yeast) and a Stirstarter and I end up with way more yeast cells than Beersmith says I need. I'm not used to cutting it this close.
If I use a conical fermentor, wouldn't I just open the sump valve and dump the trub after 12 days of primary fermentation and then dump the trub again after an additional 7 days with the strawberries? I assume I can do this instead of transferring the beer.
Also, do I need to do a yeast starter with the US-05 for this recipe? Beersmith indicates I would have 180 billion yeast cells and I need 186 billion. Usually I use liquid yeast (not dry yeast) and a Stirstarter and I end up with way more yeast cells than Beersmith says I need. I'm not used to cutting it this close.
so when adding the frozen fruit, add to secondary when still frozen or let thaw then add?
thanks
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