Brewed my IPA on Sunday and suffered from a stuck sparge,had to stir to get the wort out,it was cloudy to say the least!
Pitched the yeast at 24 degrees and within 12hrs it was fermenting vigorously,it stayed like that until Wednesday morning when it slowed dramatically.
The kit uses West Coast Yeast,anyone got any thoughts or comments
http://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=611
Cheers
Pitched the yeast at 24 degrees and within 12hrs it was fermenting vigorously,it stayed like that until Wednesday morning when it slowed dramatically.
The kit uses West Coast Yeast,anyone got any thoughts or comments
http://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=611
Cheers
