I'm new to all this and just tasted my batch of red ale I screwed up. Lol it's been in fermentation for 4 days and is pretty much done. Pretty much quit bubbling and is at 1.012.
My question is, what do I expect it to do Orr change throughout the finishing or carbonation process. Anyone have any thoughts on this, or is this one of those "depends on recipe" questions?
Just looking for a general idea response.
Thanks guys!!
My question is, what do I expect it to do Orr change throughout the finishing or carbonation process. Anyone have any thoughts on this, or is this one of those "depends on recipe" questions?
Just looking for a general idea response.
Thanks guys!!