third generation UJSSM. The first gen was normal, the second gen had the first really bitter tails I've ever had and the third was bitter as a green gourd from the get-go. Weather here over 100F every day throughout the ferment. I work in a big concrete storm cellar but it's still plenty warm. Any of you Aussies (or anyone else) experience this?
thanx,
rich
Bitter Likker..is it the heat?
Moderator: Site Moderator