scobysurfer
Well-Known Member
I noticed with my previous batch, even at a lower overall temp and using the same combination (50/50 green and black) that the fizz was stronger right from the open glass.
I attribute this to the fact that one of the tea bags that I had thrown in had opened up and all the tea was left to float while it fermented. I think its standard practice to strain, does anybody leave the tea leaves in on ferment? Is there a drawback to doing this?
I attribute this to the fact that one of the tea bags that I had thrown in had opened up and all the tea was left to float while it fermented. I think its standard practice to strain, does anybody leave the tea leaves in on ferment? Is there a drawback to doing this?