too much head is a bad thing
brewed this einbock back in december.
it stalled at 1.020 so i added champagne yeast and beano.
january/08 was still at 1.018 so i stuck it in lagering freezer.
freezer crapped out in april so i took it out and left in basement.
started fermenting again.
by mid july it was down to1.012 and had stopped bubbling and reading was steady.
so i bottled first week of august.
guess it wasn't done.
the glass is 1 litre and the bottle 12 oz.
beer, wine, cheese in various stages of production