Currently fermenting John Bull BB, my difficulties have arisen as some things were not immediately as I would have expected.
Such as the timing of things ie always boil a pan of tap water then chuck from the stock pot just to sanitise the pan also before boiling/simmering BKE, while still sanitising the other utensils, that will improve with experience.
However waiting for the pre-boiled water to cool for yeast prep, eventually ran out of patience and pitched the John Bull yeast at 34deg
. 35mins later the tiniest of an attempt at activity in the pyrex jug with a tsp of (wine) yeast vit, so much so I also pitched into the FV the Youngs yeast sachet from the original kit, when water added to the required volume (around 20deg). Would the 4deg make enough difference to kill the original yeast? I was intending to add a 1/2 campden tablet also, but in the end didn't as I wasn't completely sure if the the campden should be added to water standing in another vessel, I was afraid it would denature the yeast activity? Does it matter when the campden is added?
Apologies for the questions but I guess it's a case of the more you know the more you question things.
A check this AM and definately fermenting - so I'm happy just have more questions than answers unfortunately.