BillTheSlink
Well-Known Member
I've never used dry yeast before, so I have no idea what to expect. I made it last night according to Ed's directions, with the exception of a couple ounces of extra sugar by mistake. Anyway, I just went down in the basement to check it. It is a little chilly down there so I hope it will be alright. Anyway, there is no fermentation yet, but that little five grams of yeast I pitched sunk to the bottom last night. Tonight there is a thin looking scum on top of the juice. Is this just normal yeast multiplication before it gets busy making CO2 and alcohol, or do I have to worry about infection, as this was made in your typical damp basement. The scum is thin, the color of liquid yeast, and is growing from the sides out and hasn't reached the center. My beer hasn't fermented quite like this and I was just curious.