AndrewKemendo
Member
This has been an ongoing discussion between me and my home brew shop.
I have done quite a few batches now, with each being better than the last. I have been all grain since the beginning and the end result is always good.
I have had no problems with alcohol content, body, head, carbonation, bitterness or anything else I can imagine, yet I have never had the kind of Krausen in my fermenter that I have seen on so many home brews. At most I have had 1/4 inch on top.
My water isn't particularly hard and my PH levels are always above acceptable. I make Ales exclusively so I understand the bottom fermenting yeast has a bit to do with it, but not much. The only thing I don't do is aggressively aerate before my pitch.
Ideas?
I have done quite a few batches now, with each being better than the last. I have been all grain since the beginning and the end result is always good.
I have had no problems with alcohol content, body, head, carbonation, bitterness or anything else I can imagine, yet I have never had the kind of Krausen in my fermenter that I have seen on so many home brews. At most I have had 1/4 inch on top.
My water isn't particularly hard and my PH levels are always above acceptable. I make Ales exclusively so I understand the bottom fermenting yeast has a bit to do with it, but not much. The only thing I don't do is aggressively aerate before my pitch.
Ideas?