littlejon326
Well-Known Member
- Joined
- Dec 29, 2008
- Messages
- 48
- Reaction score
- 0
Had a scottish export using this yeast, been a week and a half so far and still krausen on top. however its not like any krausen i've seen - almost has a smooth texture, like uhm peanut butter maybe? wondering if anyone has had this and if i should just rack this already to my secondary.