Beer Ib

July 6, 2010

Upon noticing that nothing happened in the jug I decided to add some commercial baking yeast, to see if I could get the process going. I later realised that the museum may have been to cold lately even if the outdoors temperature had reached some mighty 16 degrees Celcius.

My descision may have been a bit hasty.


One Response to “Beer Ib”

  1. I’m hoping soon to try using sourdough starter instead of commercial yeast and see how it comes out. I have one that I “captured”, so it might have some of the same yeast that would take up residence in wort.

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