SciencePig
Well-Known Member
So I didn't fear the foam on this brew but the fermentation appears a little different. More for curiosity than anything is the reason for my question. I had some foam left in the carboy when transferring from the kettle and there was a lot of foam in the carboy after the transfer was complete.
Time had passed and I added the yeast. about 12 hours later I have active fermentation. The concern is the Krausen I am used to seeing is not there, I see a lot of foam. I posted a picture for visual aide. I know at this point it doesn't really matter because it is fermenting but I am a little worried about the flavor and harmful affect it may have on the beer and my body when consumed.
thanks!
Time had passed and I added the yeast. about 12 hours later I have active fermentation. The concern is the Krausen I am used to seeing is not there, I see a lot of foam. I posted a picture for visual aide. I know at this point it doesn't really matter because it is fermenting but I am a little worried about the flavor and harmful affect it may have on the beer and my body when consumed.
thanks!