« Last post by Bevilaquafoto on Today at 12:15:20 PM »
Wow! Thank you for that. Good information.
Why are you coming forward only now, after all this time? In order to get my frustration levels down to that of a suckling puppy I had to buy an expensive beergun, and now I have started bottling again from my kegs.
I use a small syringe to measure acid.
Do you know what your fermentation temperature was for these batches.
Yeah I do (I forgot to put that in the descriptions above):
Best Bitter: Pitched 66F and raised to 70F with fermwrap within few hours, fermented 70-72F for 7 days.
You would think you would be able to coax some pretty good character out of the yeast with that fermentation schedule.