Ferment, refrigerate, back to ferment?

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Ferment, refrigerate, back to ferment?

Postby fermentastic on Fri May 19, 2017 9:33 am

Has anyone ever put a ferment in the fridge and then decided that they wanted more time and then gotten it back out to ferment some more? If so, any caveats or issues? I would think this should work, but I guess the main possible issue is that since the top was removed, and most of the gas production is in early days, the environment isn't anaerobic any more and there's the possibility of mold? But, since the environment should be salty and acidic, that should help with that right? I'm just looking for another week or so.
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