sourcactus
New Member
Simon here from Suffolk.
Have started brewing again after a 20 year break when I used to help my dad, trying to understand the whole process, as I eventually want to move into brewing my own mash etc.
Just in the process of my second brew, St Peters Golden Ale. But, not entirely sure its going right. Temp is about 4 degrees above the recommended 18-20 mark. I wondered what impact this will have on fermentation time and process?
I am now 4 days into the process and I still don't have any bubbles through the airlock - must be something wrong somewhere. Any help/comments would be very useful.
Thanks in advance :thumb:
(As I am sure I will have loads more stupid/basic questions)
Have started brewing again after a 20 year break when I used to help my dad, trying to understand the whole process, as I eventually want to move into brewing my own mash etc.
Just in the process of my second brew, St Peters Golden Ale. But, not entirely sure its going right. Temp is about 4 degrees above the recommended 18-20 mark. I wondered what impact this will have on fermentation time and process?
I am now 4 days into the process and I still don't have any bubbles through the airlock - must be something wrong somewhere. Any help/comments would be very useful.
Thanks in advance :thumb:
(As I am sure I will have loads more stupid/basic questions)
