Came out not bad. But the starting temperature was a little high and it has a slight tangy flavour.
I’m trying to find a way to better control the fermentation temperature on the cheap. Any tips appreciated!
One question I do have… After leaving in the bottles for a couple of weeks I’ve noticed a white residue is settling on the bottom of the bottle. Is this normal? (Pic of sediment in comments)
That yeast isn’t dead, it’s just gone dormant as there’s no food (sugar) left in the bottle for it to eat. You could easily build up more yeast from the stuff in the bottom of one of these bottles.
Well yeah ok you could, but for all intents and purposes it’s dead/residual/left over/sediment yeast.
If you’ve were going to harvest yeast better to do it after primary eh.