lgtg
Well-Known Member
Wow!! My German hefe is well underway and I'm very surprised at how "tall" and thick teh krausen was!! Very white (I strained much of the hop particulates before pitching, I wonder if that has anything to do with anything)
In my four batches, I've never seen the krausen creep up that high in the fermentor. Is it just the WL hefe yeast?? Or does it have something to do with a higher percentage of fermentables\sugars being present from a "better boil"??
The only thing I did differently was to steep a little longer than I have before (approx 45min) and I maintained a solid pre-boil temp of 155-160° coming from a "cold start" with the specialty grains...I'm impressed!
In my four batches, I've never seen the krausen creep up that high in the fermentor. Is it just the WL hefe yeast?? Or does it have something to do with a higher percentage of fermentables\sugars being present from a "better boil"??
The only thing I did differently was to steep a little longer than I have before (approx 45min) and I maintained a solid pre-boil temp of 155-160° coming from a "cold start" with the specialty grains...I'm impressed!