Yeah, baby, that's what I'm saying. You see it more clearly in the second two charts, where the temps and Brix are done separately. But with the Montrechet yeasts added in jumbo quantities and with crush, temps shot up above 80 and Brix shot downward. (Day 5 for 2009 Brix is an estimate - may well have been zero-ish already.) Will updat ethe charts as we go into days 6 and beyond.
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