Originally Posted by DRonco
A buddy and i brewed this exactly one week ago. Everything went as planned. I pitched a one liter starter of wy1007 into about 68° / 1.045 wort. It fermented like a badass for several days at 64°. Upon opening the fermenter for a gravity reading today, I found it like this. It appears from the ring that the cap has fallen back but yet there's still this layer on top. I don't have experience with this strain. Is this expected? I plan to follow Kai's instructions for fining, but not without consistent SG readings. Today's reading was ~1.013. Right on track with the recipe. I'll check again tomorrow. Taste is good with a dry body and a good malt and roast flavor. Great recipe!
This is what all top cropping strains do. German wheat, alt, some english yeasts, a few american yeasts all do this. After fermentation is done the yeast form goopy glumps on the surface.