yeasty
Well-Known Member
so far all my batches were fermented at room temps (about 70-72 this time of year) and i have had vigorous fermentation after 24hrs. in an attempt to eliminate some off flavors i feel i have been getting i am fermenting my latest batch at 62-64. (the yeast says 59-74 is ok). after 24 hours i have no visible fermentation.....this is a dramatic difference in my experience. i am hoping i have found a solution to my flavor troubles ! cant wait to try it !:rockin: