Some small signs of fermentation started to appear around 3 hours after the additional yeast was pitched, now that we’re 15 hours on she’s popping merrily once every couple of seconds, with a steady stream of tiny bubbles rising to the top. There’s little trace of the flakes of yeast save for the occasional floater / riser, seems to have dissipated itself nicely. A strong smell of carbon dioxide greets anyone unwise enough to enter the brewery.
Dec 202006Sun