bytor2012
Well-Known Member
I brewed a hefeweizen all grain that came to 1.038 og, using white labs hefeweizen IV and this morning (the 2nd day of fermentation) I went into the basement and saw the lid was halfway open and kraussen was on the floor.
Can anyone offer any reasons as to why such a vigorous fermentation in a low gravity beer?
Can anyone offer any reasons as to why such a vigorous fermentation in a low gravity beer?