Basically I pitted and smashed 10 lbs. of very ripe plums; heated the pulp, skins and juice to like 120°F and added 3 gals. of distilled water and 5 lbs. of sugar. Waited for it to cool below 90°F ...
I'm washing the yeast from a brew I've just bottled and it's not settling quite how I am expecting with my limited (once before) experience. This fermentation was with a fresh packet of dried Danstar ...
I wasn't able to cool down the wort well enough and pitched WLP001 at 85 degF (I know, what a failure...) My home is 82 degrees indoors and the water comes out of the faucet at that temp too. Ran out ...
Just starting to get into yeast management and in every instance I can find describing how to rinse yeast people are boiling water, letting it cool and continuing from there. What would be the ...