Ok... Here's the deal...
I have a 3L ferment with 4.5lbs of habs, roasted garlic, carrot, onion, raspberry, good salt and Riesling wine. It has been very active for 3 months, the mash settled about 2.5 weeks ago. I was planning on processing my sauce tonight.... BUT...
Its been cold here in CT and I really cranked up the heat the couple of days and the sum of a bitch started bubbling again
What does this mean? Should I keep it going for a while longer? I understand how temp effects the ferment but did I convert all of the sugars in my mash?..... does it matter??
any help would be appreciated... This is my first ferment and I'm dying to process it!!
I have a 3L ferment with 4.5lbs of habs, roasted garlic, carrot, onion, raspberry, good salt and Riesling wine. It has been very active for 3 months, the mash settled about 2.5 weeks ago. I was planning on processing my sauce tonight.... BUT...
Its been cold here in CT and I really cranked up the heat the couple of days and the sum of a bitch started bubbling again
What does this mean? Should I keep it going for a while longer? I understand how temp effects the ferment but did I convert all of the sugars in my mash?..... does it matter??
any help would be appreciated... This is my first ferment and I'm dying to process it!!
