Then I rack into the conical, put in the fermentation chamber and crash cool.
After ~4-6hrs I dump the cold break and remaining trub out of the conical.
Using my O2 stone, and some stoppers I fashioned up, I hook it up to the conical and oxygenate.
Yeast is then pitched, and the wort allowed to free rise to fermentation temp.Statistics: Posted by Bryan R — Thu Oct 15, 2015 9:13 am
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