Hey!
It's been 7 days since the batch started... it has been FERMENTING!
SLOOOOWLLLY
Yes... after 3 days it was already obvious the simple sugars were already digested by the nasty yeast. Then, the long fermentation kept... running. This is the part where I would say, temperature stabilization takes more weight. You still have to find the best one right?!
I am going with 22-24C this time
I have done a nasty hack to it this time... which I was prototyping on the tube you guys seen on my last post.
For lack of my great reputation 🤪... on beer I mean... let's keep it secret for now.
The prototype is still fermenting too!
I am trying to find the sweet spot between my hack and the common technique (leave it be).
Let's see... how it tastes.
To finish...
The fermentation is too slow now for a movie. Therefore a photo will do. LOL
Are you a steemian, living in NZ and accidentally happen to live in #Wellington too? Give me a ping and we might want to get around to try some beers soon =)
This is something i always wanted to learn and do. Your my inspiration bro. Hehe
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Going to do another post today with some more new stuff. Still trying to go around "should I keep going or not with shoing this stuff".
Anyway, I have started this one, so, will go until the beer is done and I have a taste of it.
Stay tunned.
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looking forward for next post
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Done! =) posted at the usual table mate. hehe.... watching the videos from steemfest... learning.
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