Re: whisky yeast?
- each time you swirl it it slowes down, you can stop now, make sure
the mash temp is at 80F and keep it as close to that as possible it
should start bubble faster in 2-4 hours if the mash is right,no
clorine in water,temp at 80F,ph 3-5 not over 5,and enough sugar in
mash and yeast food......
--- In firstname.lastname@example.org, "chonder69" <kystudboy@b...>
> Would I be right to assume that a regular whisky yeast in mash willIs
> bubble the airlock less actively than a 48hr turbo in sugarwater?
> It is producing a small bubble every second or two after 2 days.
> this okay? I swirl the mash twice a day.