Pretty busy couple of beer days. Bottled up my Vanilla Oatmeal Breakfast Stout. I hope it had some yeast left in it to carbonate. There wasn't much left behind in my secondary at all. This had been pitched on top of the yeast that I used for Dad's milk stout. It feremented super quick, but I left it for a week just in case.
I brewed my english dark mild and it is fermenting. I did a yeast starter this time and wow that makes things ferment quickly as well. Its been 5 days and it looks like it's ready to bottle. I'll do a sample of it this weekend and test it's gravity to verify.
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