network profile
| bio | website | tinnedmince.co.uk |
|---|---|---|
| location | Huddersfield, United Kingdom | |
| age | 30 | |
| visits | member for | 2 years, 1 month |
| seen | Jun 8 '11 at 0:33 | |
| stats | profile views | 3 |
Just a foodie ...
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Apr 9 |
comment |
Triple Fermented?? But Why? Yeasts can adapt. So you put a wine yeast into a medium it does not like, most of the yeast dies. Leave that brew alone and a fermentation will eventually start - it can take a couple of weeks. Once you have a successful brew, you keep back a bottle or two and use the lees from that bottle in the next batch. Again, it will start slowly -but it will go eventually. I give the only explanation of why more than one yeast is used and all you guys do is grumble. You just lost me ... |
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Apr 9 |
comment |
Triple Fermented?? But Why? The yeast you start with is not dead - you are using a mix of yeasts that work together slowly to get the end result. You cannot generalize and say it will not work - it works for me. Tell us what works for you, baka. |
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Apr 9 |
awarded | Editor |
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Apr 9 |
revised |
Triple Fermented?? But Why? nore info |
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Apr 9 |
awarded | Autobiographer |
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Apr 9 |
answered | Triple Fermented?? But Why? |
