Crystal_Ball
Senior Member
So a month on from this going into the FV its been a bit of a journey!
After 10 days it had only dropped to 1.028 so the paranoia set in after using a vial that was past its BB date so as I had another vial of the same yeast and I decided to get that up to 18C roughly and pitched it straight from the vial with no starter. (later reading suggests I was just being too impatient!) Had a nice fruity taste to it with quite a bit of bitterness too.
1 week later I go to the garage to look in the fermenting fridge and notice the Inkbird is reading 14C! So I moved it to my other fermenting fridge to the temp it needed to be which is 22C. (Turns out the different heat tube I purchased is a bit sh*te! Plus the fridge is a bit bigger)
Another 1 week later and I took a sample and it was down to 1.010 which I was a lot happier about. Gave the sample a smell and I thought it had quite a resemblance to cat pee! (Trust me I know what that smells like!) Getting past the smell it now had a very dry mouth feel.
Today and another week on the reading is 1.006 and it now has its fruity aroma back along with the very dry taste. I guess that is down to the continued fermentation.
I have read that it needs to be stable for a good 2 weeks before bottling due to the very slow work of the Brett yeast. Looks like i'm in for the long haul with this one!!
After 10 days it had only dropped to 1.028 so the paranoia set in after using a vial that was past its BB date so as I had another vial of the same yeast and I decided to get that up to 18C roughly and pitched it straight from the vial with no starter. (later reading suggests I was just being too impatient!) Had a nice fruity taste to it with quite a bit of bitterness too.
1 week later I go to the garage to look in the fermenting fridge and notice the Inkbird is reading 14C! So I moved it to my other fermenting fridge to the temp it needed to be which is 22C. (Turns out the different heat tube I purchased is a bit sh*te! Plus the fridge is a bit bigger)
Another 1 week later and I took a sample and it was down to 1.010 which I was a lot happier about. Gave the sample a smell and I thought it had quite a resemblance to cat pee! (Trust me I know what that smells like!) Getting past the smell it now had a very dry mouth feel.
Today and another week on the reading is 1.006 and it now has its fruity aroma back along with the very dry taste. I guess that is down to the continued fermentation.
I have read that it needs to be stable for a good 2 weeks before bottling due to the very slow work of the Brett yeast. Looks like i'm in for the long haul with this one!!
