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You are doing two things (over-pitching and fermenting under pressure) that will drastically reduce the amount of ester production, which is primarily responsible for the fruitiness of beer. Over-pitching reduces the extent of yeast growth, which is directly related to ester production. Basically the yeast can reproduce fewer times over, having started at ...


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Depending on the type of temperature probe, you could use 2 of them in parallel, one in the middle of the wort and one taped to the side of the vessel to get a rough "average" of the reading of the two probes. Use the same probe type, wire, and wire length to help eliminate any difference in resistance that would affect the reading. Mathematically it won't ...


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The temperature will vary, but as fermentation proceeds we will be generating CO2 which aids convection within the fermenter. As such you should not see a large difference, but if you see any then measure 1/2 way.


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When the bug is ready to use, it should NOT smell like fresh ginger. The ginger bug should smell like ginger at first, and then as the days go by and you add more ginger and sugar it starts to develop a yeasty/alcoholic smell. The bug is made to get the yeast culture going, so it makes sense that it smells like that. I can still smell the ginger in ...



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