| Re: Help On 2 Stage Fermentation??
What's the deal against oxidizing on secondary?
When I brew one of my stouts and cheap out on weak yeast I normally let the brew run down the side of the secodary just to help put a bit of oxygen in the mix. This helps kick up a dead ferment for my cheap dry yeast packs I buy. Got a stout in the keg now that tastes OK by me & my buds.
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Nothing like kicking back in a lawn chair on a beautiful morning with a mug of dark ale to start the day out right.
Last edited by dlihcsnatas : 05-03-2007 at 10:40 PM.
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