CO2 nucleation on the suspended yeast maybe? The samples I have taken, have had a fair bit of foam on the top that I’ve had to blow off the top to take the reading. Anyway, it’ll be bottled next weekend, and drunk a couple of weeks after that.
CO2 nucleation on the suspended yeast maybe? The samples I have taken, have had a fair bit of foam on the top that I’ve had to blow off the top to take the reading. Anyway, it’ll be bottled next weekend, and drunk a couple of weeks after that.