Breameister
Well-Known Member
Brewed a brown ale concoction for a club comp. the fermentation stopped at 1.020 so panicked. Then thought as I have a ss brewtech chronical I could dump all the yeast into a jug. And dump back into the top. Did this and raised the temp from 19 to 21. within 2 hours it's bubbling profusely. Obviously a bit oxygen introduced but hey ho better a high abv oxidised than a low sweet one.
Seems to have worked. We will see tomorrow if it is still banging away.
Seems to have worked. We will see tomorrow if it is still banging away.
