The Cyser is continuing to bubble along. Fermentation initially started with a 3 hours of pitching the yeast, and has steadily built up it’s pace all week. Today I noticed that it is bubbling through the airlock at a rate of one per second. Bubbles of CO2 were observed rising from the bottom of the fermenter. Yeast is starting to cling to the sides of the fermenter as well as settle to the bottom.
February 29, 2008
Fermentation Update
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