Quote:
Originally Posted by James0816
What is the room temp? This may have some effect on it as well as the age and storage of the yeast.
The good thing about the Jell-o method is that when production slows, you "recharge" the bottle by pouring off most of the water from the top and adding fresh yeast.
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Yea, it was a little cold around here at that time. And area where bottle was located temperature was about 60F.
Yeast was used "Red Star" from local super-market.