Guest guest Posted September 12, 2007 Report Share Posted September 12, 2007 Hi everybody...........I wrote a few days ago and didn't get any response so I thought I would try again . I have reached a stage in brewing that I am trying some different recipes...etc...and I am very much interested in the 2nd ferment process but I am obviously NOT doing something right. Various batches in the last 3 months I tried the 2nd ferment and they all turn real sour after 2 or 3 days.......I have read on this list where brewers do these 10 and 12 day 2nd ferments with great results!! Can you please share with us exactly how you do it?? I tried corked bottles for awhile and have finally accumulated some grolsh type bottles, and it doesn't seem to matter either way I get the same results Are you supposed to fill the bottles right up to the top or leave a little air space?? Would love to hear from all you successful 2nd fermentors!!! Maybe you can " mentor me in fermenting " LOL Good health and greetings to all of you... Lonnie Quote Link to comment Share on other sites More sharing options...
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