Recent content by dstyle10

Started an IPA and brew store recommended to double the yeast for fermenting. Cooled it down to below 80 and pitched. It is stored at 68 to 70 degrees and the extra yeast I believe caused the trub to come out my airlock will this affect the beer taste? It has now calmed down after 24 hours or so

Thanks for the input

My 4th brew and I haven't experienced this layer in my fermenter before. It is a hefewiezen in the fermenter for 3 weeks curious if it is an infection or if everything just didn't settle to the bottom