KilhavenBrew
Well-Known Member
I read on some of the posts that people actually pitch at 75 degrees and then drop it to 65 degrees for fermentation.
I tried this for the first time as usually I pitch at 70 and drop only to 68.
The fermentation came on strong with lots of top fermenting yeast as it was about 5 inches foamed above the top of the wort within 24 hours. But then when I crashed the temp down to 65, the foam on top completely disappeared.
I am worried? Maybe I did not understand what people meant by crashing it down. Is the foam on top supposed to disappear in less than 12 hours like that? Maybe the top thing bobbing a lot is just leftover CO2?
Hope this things still ferments out. Yeast was Wyeast 1010 American Wheat.
I tried this for the first time as usually I pitch at 70 and drop only to 68.
The fermentation came on strong with lots of top fermenting yeast as it was about 5 inches foamed above the top of the wort within 24 hours. But then when I crashed the temp down to 65, the foam on top completely disappeared.
I am worried? Maybe I did not understand what people meant by crashing it down. Is the foam on top supposed to disappear in less than 12 hours like that? Maybe the top thing bobbing a lot is just leftover CO2?
Hope this things still ferments out. Yeast was Wyeast 1010 American Wheat.