Brewed an all-grain saison (not really to style). Used wyeast 3787 to ferment. That was last Saturday night. Opened it today to take a hydrometer reading and add some invert sugar and there is still 2-3 inches of krausen and it fermenting away like crazy.
It is an excellent strain of yeast, one of my favorites. It does have a huge, fluffy krausen that sticks around for a long time. Give it a few weeks and it will eventually sink back into the beer.
Wyeast 3787
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