FishNiX
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- Apr 17, 2010
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I'm brewing 1g of black courant. Started at 1.064, down to 1.011, but all signs of fermentation seem to have ended... (I know I know, visual signs of fermentation are not reliable). It's been hovering close to 65 in my basement.
Should I remove the belt or let it go with the belt for a few more days? Of course I don't have a floaty thermometer, but will be getting one. So far for me it's been belt on if it's under 70 and belt off if it's over 70.
BTW, this stuff is SOUR. (yeast is 71B-1122)
Should I remove the belt or let it go with the belt for a few more days? Of course I don't have a floaty thermometer, but will be getting one. So far for me it's been belt on if it's under 70 and belt off if it's over 70.
BTW, this stuff is SOUR. (yeast is 71B-1122)