Bought a youngs new world saison today will post how its doing when i start it
Welcome!
Welcome.! Great bunch of folks here.
You’ve come to the right place. Nice, knowledgeable group of brewers on this forum. You will get a lot of support and advice. Welcome!
Welcome to the place where all the questions will be answered. I can’t brew a batch without stoping here first.
Cheers always nice to be welcomed to a new community any time i google a review for a beer kit this forum is always linked so i know you guys can help when i f up
welcome indeed.
Great to have you!
Welcome - post any questions and get reliable responses from folks who have been there and done that!
+1 - Think of this forum as a friendly and helpful homebrew club. There’s tons of great information here and we’re all willing to share. The brewers here love the hobby and we all want to see newcomers succeed.
Always glad to see a new member. I’ve yet to see a post on this forum that made me scratch my head and go, “Huh?”, like on all the other forums that I’ve frequented over the years.
Welcome! This place is definitely my favorite home brewing forum, lots of experienced folks willing to help out on here.
Welcome to the obsession!
Hello Everyone,
Brewed for years, stopped for about five. Made it a priority a week ago, visited Austin Homebrew Supply to buy some piece parts. I walked out with a new FastFerment unit. A AHS German Wheat recipe kit is on day 4. Fermentation slowed then stopped yesterday. Saturday will be the removal of the ball, removal of the trub. I soda keg so another week to keg.
So far I’m loving the FastFerment. Saw a comment about oxidation in reattaching the ball for stage 2.
What would I notice in the flavor if oxidation is serious? Any other FastFerment users here that can share tricks, secrets learned. I love the ease of use hoping the oxidation isn’t a problem.
Thanks and great to be part of the community,
Ken
Welcome. Lots of good people and info here !
Welcome all!
Serious oxidation will taste like wet cardboard:(
There should still be a lot of yeast in suspension even after you remove the ball, enough that oxidation probably isn’t a huge concern.
You mention that you keg, as a precaution you could purge the ball with CO2 prior to reattaching.
Not oxidation related, but I’d consider waiting a few more days before you remove the bulk of the yeast from the fermentor.
Welcommen!
Welcome aboard and enjoy the ride. So much great info here that I renewed for 3 years at the end of my first year