krahm said:That second krausen will be doughy--like pizza dough--and it will hang around forever.
Gameface said:I'm just gonna RDWHAHB.
Sound's like a plan
Gameface said:Same recipe a month ago but using white labs 007 yeast my fermentation was done in 3 days. Same fermentation chamber, same temps.
iowabrew said:good stuff! I've also made the Patersbier with 3787, and that sucker went nuts for about 3 days. You should def be able to top crop that. Use a blowoff if you don't have a lot of head room for sure. I fermented mine around 75F and it blew off like crazy in a 6.5 gal carboy
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