Week 1
            
            
                
                
                
                
            
            
            
        
    
    
		
			This week is about growing and training into the net and learning the grow environment over time.
I used to make alot of alcohol, 3 20 gallon buckets fermenting out in succession run it and put it on oak. If you stuck your head in to smell the ferment you would get a breath of co2 and that sucks. I keep them in 6-7% potential as to not stress the yeast and have a rapid ferment after they slow down shake and pitch into the next ferment, usually you separate the liquid from the trub but I have no intention of drinking that stuff. not worth being hungover these days.
I still need to put up a frame for the film and a few other things but this is good for now.
	
		
			
		
		
	
				
			I used to make alot of alcohol, 3 20 gallon buckets fermenting out in succession run it and put it on oak. If you stuck your head in to smell the ferment you would get a breath of co2 and that sucks. I keep them in 6-7% potential as to not stress the yeast and have a rapid ferment after they slow down shake and pitch into the next ferment, usually you separate the liquid from the trub but I have no intention of drinking that stuff. not worth being hungover these days.
I still need to put up a frame for the film and a few other things but this is good for now.
			
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