tasankovasara

That’s the stuff. Encyclopedic knowledge there on our favourite subject 😅

It did start, but settled at a fairly slow rate of putting out CO2. It has been steady, though. It appears as if much of the pitched yeast has died, and at 16 °C, ~1,8 bar and no oxygen, it won’t multiply.

I looked at my notes from a year ago, then I was using a cider yeast and the active fermentation went on for like 10 days. So again it looks like a long fermentation at this rate. Patience shall be prescribed… And by the third time next year maybe I’ll remember the 24 hour wait 😇

Thank you. I decided to pitch before going to bed for the night, so 14 hours after the Campden clock got started. The yeast in question is a peculiar breed - the ‘sahti’ fresh yeast that I’m fond of - let’s call this an experiment to see how it deals with the situation. It’s the morning after now, no pressure yet, but we’ll see. I have enough for a second pitch in any case.

Condolences, that’s a bummer I can relate to… Apples indeed do not happen every summer, gotta carpe that diem when things go your way.

Excellent! Here’s one who was waiting to hear how this experiment would go. Great to hear of your success 👌

I carefully planned my first run on Brewtarget and after getting good results, just started modifying things slightly and never ran Brewtarget again 😁 TBH I didn’t even recall the name but someone else mentioned it here.

I liked the software, and it was great for getting the ratios of things down. But experimenting (and writing every single recipe iteration down) is just my bag.

Uuh, that looks delicious. The Jedi test of letting it take it’s time must be even harder with a see-thru fermenter 😁

Can’t but join in the fun. Meet the Egg Mini. Does all sorts of humble servitude, but the coolest thing is a webserver only accessible via Wireguard through HAproxy running on a Digital Ocean droplet.

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