- Thread starter
- #11,191
It sounds just like mine and it's all good, IMO. If you run your hand through it the bottom is full of a silty, soft grain residue of a flour consistency, but I've noticed that it doesn't mount up so badly that it fills the reservoir. The yeast bacteria there seem to consume it enough to keep it at a steady, constant level of being.
I think this is why the two bucket of the same size system is so successful in keeping everything regulated so nicely. As you add feed and water to the top bucket the water level raises and the highly cultured water in the bottom bucket rises throughout the feed mix to inoculate the whole mass.
As the feed absorbs the liquids and the new powder from the new feed added sinks to the bottom, it feeds the bacteria in the bottom bucket reservoir with fresh sugars. Thus keeping a very rich mother mix in the bottom that is highly populated and is getting fed regularly but is never depleted, only added to.
I think this keeps the number of yeasts at a constant level and so one doesn't get too much ferment or have to wait for the feed to ferment due to having too little cultures in the water.
I think this is why the two bucket of the same size system is so successful in keeping everything regulated so nicely. As you add feed and water to the top bucket the water level raises and the highly cultured water in the bottom bucket rises throughout the feed mix to inoculate the whole mass.
As the feed absorbs the liquids and the new powder from the new feed added sinks to the bottom, it feeds the bacteria in the bottom bucket reservoir with fresh sugars. Thus keeping a very rich mother mix in the bottom that is highly populated and is getting fed regularly but is never depleted, only added to.
I think this keeps the number of yeasts at a constant level and so one doesn't get too much ferment or have to wait for the feed to ferment due to having too little cultures in the water.