0700: Cellar 73 F, 64 F outside. 202 hours since yeast.
2.3 Brix. Bubblers going strong in all carboys. Still the priest's collar of foam. Small absolute numbers but big percentage - down 1.2 Brix (34%) in the last 13 hours.
1900: Cellar 74. 214 hours since yeastadooddle.
1.5 Brix, 28 burps per minute. 0.8 absolute drop, 34%.
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