The last couple of TCs I've made I've topped up the demijohn after 48 hours once I'm sure they are not going to volcano out of the airlock. On both occasions the fermentation has immediately accelerated, going from a bubble in the airlock every 15-20 seconds to one every second. It then stays like that until it starts to slow down a few days later.
In both occasions I've been careful not to aerate as I pour. The effect is instant. Anyone know why this is ?
By the way, I don't think it is a problem. In fact I'm thinking of doing a Texas Two Step beer brew where you split the mashing over two days and wondering if the same happens.
In both occasions I've been careful not to aerate as I pour. The effect is instant. Anyone know why this is ?
By the way, I don't think it is a problem. In fact I'm thinking of doing a Texas Two Step beer brew where you split the mashing over two days and wondering if the same happens.
