AHammer16
Well-Known Member
I just racked my first weiss beer to my glass secondary over the weekend and i have a couple of questions for you all, or as you texans preferr, ya'll.
Usally when i rack to the secondary the krausen has fallen and it is a light frothy krausen. but when i racked my weissbeer the layer on top of the wort was thick and gummy. I used wylabs weissbeer yeast. Is this the differance between a top and bottom fermenting yeast or some othe anomaly?
Usally when i rack to the secondary the krausen has fallen and it is a light frothy krausen. but when i racked my weissbeer the layer on top of the wort was thick and gummy. I used wylabs weissbeer yeast. Is this the differance between a top and bottom fermenting yeast or some othe anomaly?