Brutus Brewer
Well-Known Member
- Joined
- Jul 12, 2006
- Messages
- 468
- Reaction score
- 22
I brewed a batch yesterday for the first time in about 8 years, a German wheat beer kit from Brewers Best. Everything went pretty smooth, other than the blistering heat in Ohio right now, and I got a starting gravity reading of 1.047. I pitched the wyeast 3056 bavarian wheat strain at roughly 73 degrees, and used a smack pack containing 100 billion cells and a smack pack containing 25 billion cells and have stored my fermenter in an upstairs bathroom. The temp in the storage area should be about 70-74 degrees. Now, I have checked twice on the beer and have not noticed any bubbling in the air lock, but the beer is foaming (krausening?). I was under the impression from the homebrew store that with this much yeast fermentation would very evident. Is the foaming (krausening) a good sign? Should I add more liquid to the air lock, it is just under half full now? Maybe a warmer area?