I am making the AHS promotional IPA right now. It is 6 days into the primary fermentation, after about 12 hours it had a nice krausen, I was gone for the weekend and when I came back (day 5) the krausen had largely subsided, but there was still about an inch of 'krausen' that was kind of glassy with larger bubbles than I'm used to seeing on a 'normal' krausen.
I am rather new to brewing, this being my 5th batch. Previously I've used a WYeast American Ale yeast and a Nottingham. I've never seen this type of Krausen (or for this duration as a matter of fact).
So I've already R and DW and I HAHB, but I was wondering what type of variation you guys normally see in the texture, density &c., of your krausen depending on differing worts and yeasts.
THanks!
I am rather new to brewing, this being my 5th batch. Previously I've used a WYeast American Ale yeast and a Nottingham. I've never seen this type of Krausen (or for this duration as a matter of fact).
So I've already R and DW and I HAHB, but I was wondering what type of variation you guys normally see in the texture, density &c., of your krausen depending on differing worts and yeasts.
THanks!