Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: Lardman on May 01, 2012, 16:10
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This is MA33 in Pineapple / Orange / Grapefruit (also known as POG)
Foams a bit doesn't it :lol: I think its worse than EC-1118 which tried to escape out of the air lock several times ::)
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Mine looks foamy and one did escape, the room smells enough to send you high :D
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Once the fizzing has died down, you need to top up with sugar water to leave as little airspace as possible. ;) Cheers, Tony.
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Once the fizzing has died down, you need to top up with sugar water to leave as little airspace as possible.
That's the primary, Not much chance of oxidation with 2 inches of foam and layer of CO2 sitting on it - but I know what you're getting at ;) Its due for just over 1 ltr of water when it stops looking like the quatermass experiment :D
Mine looks foamy and one did escape, the room smells enough to send you high :D
Mine had guava in and it made a really nasty sticky mess all over floor. :blush: Actually that's the one taking forever to clear >:(
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The current elderberry cordial batches I have on the go each had a 1.5" head of bright purple scummy foam on the second day! it's subsided a lot since.
I've come to think (in my very limited homebrew experience) of the first few days of the primary as the "bready phase". I was interested to read over the weekend that this foam on fermenting liquour has been skimmed off and used as the yeast starter for breadmaking. I might try that one day with the head from a batch of TC.