Why is so much attention paid to using a second fermentation in the us while recipes from Australia rarely call for this process. Jerry
- posted
19 years ago
Why is so much attention paid to using a second fermentation in the us while recipes from Australia rarely call for this process. Jerry
I always use a secondary - always did, even back in the bad old days of crappy tinned extracts. Olinda, for example. . . . . Steve in Adelaide.
I think Jerry must have stumbled upon the Black Rock tin instructions that - for some unknown reason - have a seperate set of instructions for US brewers that includes a secondary fermentation. I have never figured out why the hell Black Rock chose to have two different methods of brewing for each side of the equator, but I would recommend a secondary for most brews regardless of where you live!
Cheers
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