TexanRudeboy
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- Jan 2, 2013
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I accidentally picked up 644 instead of 650 at my LHBS. I planned on siphoning off couple gallons of a Belgian Pale Ale I've got at bottling time into two one gallon jugs. One with raspberries, one with blackberries, both with some Cabernet soaked oak cubes. I wanted to use classic Brux because that's what Goose Island uses in Juliet and Lollita.
White Labs says Trois is usually used as a primary fermenter. How much of a difference is there between the two when used in secondary fermentation? Should I just go exchange it?
White Labs says Trois is usually used as a primary fermenter. How much of a difference is there between the two when used in secondary fermentation? Should I just go exchange it?