Wondering what people think of the "krausen" in this picture?
It's been a while since I've had a successful batch (took a break, next batch had an infection of green and purple craziness, and then my immersion circulator exploded during use flooding my wort).
This looks a lot thicker and darker than my previous batches. It's an Oktoberfest that's been in fermentation at 50F for 7 days. It's also the first batch I used a starter for.
The target OG was 1.055 and I hit 1.053. The current gravity is 1.032 or so, and my target FG is 1.015. Clearly fermenting, just wanted to get some perspective on that crusty part.