Obligatory Newbie Krausen check..
- Thread starter MasterShake
- Start date
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VTBrewer
Well-Known Member
you're good. minus the infection running all through it.
Just kidding.
That's pretty. Enjoy it!
Just kidding.
That's pretty. Enjoy it!
OP
OP
MasterShake
Well-Known Member
you're good. minus the infection running all through it.
Just kidding.
literally 2 hours ago I had a nice foamy top with tiny little bubbles, now I have these huge ones..I was almost in shock how quickly it transformed...
Literally I can sit next to the fermenter watching this all day and I wont get bored.
The only thing is I am worried about infection
VTBrewer
Well-Known Member
You won't have one. You're solid. sorry for the joke.
OP
OP
MasterShake
Well-Known Member
no worries.
i'm partying over here, can't wait to drink this beer...how do you guys do this !??! 4 weeks ?!? uhhhhhh 
VTBrewer
Well-Known Member
we buy lots or primaries.
Arkador
Well-Known Member
how do you guys do this !??! 4 weeks ?!? uhhhhhh
When you have 5 batches of beer on draft or in bottles waiting to be consumed, you can have alot of patience while waiting for the next one.
corvax13
Well-Known Member
Thats about as sexy a krausen as you can ask for...
and yes, once you get a nice pipeline going, the waiting is a lot easier.
and yes, once you get a nice pipeline going, the waiting is a lot easier.
OP
OP
MasterShake
Well-Known Member
hmm. thanks guys. The bigger bubbles are much smaller today and it starting to smell like....green apple...?
android
Well-Known Member
green apple = acetylaldehyde, the yeast will clean that up after they consume all the sugars... if you can smell it, it's too much, so be sure to let the yeast hang out a while after fermentataion is complete.
i've seen the big bubbles with a few belgian yeast strains i've used, no worries on em.
OP
OP
MasterShake
Well-Known Member
this makes sense it hasn't been even 48hrs after I pitched the yeast. So I am sure its only starting to ferment now.
BrewToppers
Well-Known Member
When I brewed my first wheat, the krausen was almost white or off-white, then I brewed up a Belgian Golden Ale and the krausen was dark mustard/brown. Worried me at first but I'm guessing this is just a difference in the yeast used. American Hefeweizen vs. Belgian Trappist Ale
