What a difference 4 days makes

[Guest guest]

Just stopped a batch at 10 days (4 days earlier than my usual). The

floavor profile is much more mellow and the KT much more drinkable.

The warmer weather may have been accelerating the brew cycle. Either

way I now know what I've got to do. One advantage to the faster

cycle - more KT for me!!!

[Guest guest]

>Just stopped a batch at 10 days (4 days earlier than my usual). The

>floavor profile is much more mellow and the KT much more drinkable.

>The warmer weather may have been accelerating the brew cycle. Either

>way I now know what I've got to do. One advantage to the faster

>cycle - more KT for me!!!

It's definitely the warm weather. Warm weather brewing is much faster. So

people who began brewing KT this past winter are going to really need to

monitor their brews as their brewspace warms up-- adjusting to seasonal

changes in brew cycles are definitely part of the art of brewing.

So you don't need to worry about the yeast issue it sounds like, although

would really recommend taking the starter from the top of the container

unless you perceive a yeast shortage. And yes, supply is much easier to

achieve in summer!

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste