"I work like I drink, alone! Or with a monkey watching me." - Krusty the Clown

Thursday, January 6, 2011

Fermenting bock beer in closeup!

Much airlock activity as CO2 is released as the yeast turns the sugar in the wort into alcohol.  And the yeast are busy in the wort - the gravity was high so there is much sugar to convert.
I also think the "chilly" basement temps of 60-65 degrees are really helping this yeast.  I'll definitely use it again in the future, until I get a temp controlled fridge.

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