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- Mar 12, 2007
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Anyone else have this happen and have an explanation? This batch was brewed last Sunday. The recipe is an IPA pitched with the slurry from a previous batch. Used an Oxynator. Temperature controlled fermentation. Krausen started to form after about 6 hours. Full two to three inches of krausen after 24 hours. Stayed that way until last night (first picture). It was about the same when I got up this morning (5:00am), but I just took a look (9:00am) and found this (second picture). Whats up with the blow off after 4 days?