24 hours into EdWort's apfelwein (followed original recipe without any mods) and the Montrachet is kicking up foam (glad I have head space). Temp is 70.3 by IR thermometer. I was not expecting Krausen. What gives?
Certain yeasts produce a krausen. I usually get nothing with Nottingham, but can almost guarantee one with S-04.I was not expecting Krausen. What gives?
UpstateMike said:Certain yeasts produce a krausen. I usually get nothing with Nottingham, but can almost guarantee one with S-04.
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