by RuddyCrazy » Mon Dec 20, 2021 8:06 pm
Yep same here, as the first ferment is a sweet mash each generation is kept in a separate 5 litre demi, well as I do make enough to fill a 5 litre demi to 65% each run or more. Then add the backset to make it a sour mash and I also add a couple of oyster shells as a PH buffer and they do work a treat, After I'm finished doing the generations I just put the oyster shells in a pan of water and bring it to the boil then they go out in the sun for a few days to dry out and be ready for the next batch.