Subject: Re: Slow starter
Date: 1990-01-05 15:19:34 GMT
Martin A. Lodahl <pbmoss!mal@hplabs.HP.COM> writes:
Dead? I doubt it. What kind of yeast? How warm is the room?
I had Doric behave exactly as you describe, and still (eventually)
produce good beer. If there WEREN'T a light layer of foam on top,
It's interesting that Doric would go slow for you, yet so fast for
me! I frequently have 3-4 day fermentations in my glass carbouy
using doric yeast. This is undoubtably a temperature effect, as
my kitchen (here in florida) is usually warm, bordering on hot in
the summer (90+)... Which brings me to a question, do *I* need a
wort chiller? I've not had any bad batches, but would they be better
if kept cooler?
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