So I pitched my "Bavarian wheat" yeast on Monday. Today when I got home I checked on my fermentation and it had overflowed through the airlock. I called Jake because I thought I remembered the same thing happening to him and he informed me it was normal for wheat yeast. It's cleaned up now and ready to go. Jake or Mark, do I need to be worried about it happening again?
Der Brauer
2 comments:
Mine did it at Jake's a several times. Don't worry, just keep replacing the airlock after you clean it and STERILIZE it.
Use the code names, silly.
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