Nearly 48 hours and still no sign of fermentation. This is a first for me. I've got some backup years, Nottingham Ale yeast so I'm re-hydrating that and will pitch it shortly. I took it out of the fridge just a short while ago. I'm letting it come to room temperature before re-hydrating it.
Ok, well before I got the Nottingham warmed up fermentation did start, albeit very slowly. I'll watch this and see how it goes tomorrow.
This is where I record my adventures in Beer brewing, mead making and the formulation of other liquors. This is a great hobby as it combines many interests of mine in physics, chemistry, biology, cooking, and, perhaps the most important, consumption of alcoholic beverages.
No comments:
Post a Comment