Just wonderin:
I'm brewing the Zainasheff/Plamer APA from Brewing Classic Styles. Using liquid yeast (WLP001) and at 8 days in fermenter I still have a heavy croisen, a good inch and a half thick, on top of my wort. Gravity is down to 1.015. Should be well done fermenting I'd think but I still have minimal bubbling at the airlock. I've used dry yeast in the past and normally I'd be done days ago and have a clean wort with nothing on top.
Any thoughts?
Thanks
I'm brewing the Zainasheff/Plamer APA from Brewing Classic Styles. Using liquid yeast (WLP001) and at 8 days in fermenter I still have a heavy croisen, a good inch and a half thick, on top of my wort. Gravity is down to 1.015. Should be well done fermenting I'd think but I still have minimal bubbling at the airlock. I've used dry yeast in the past and normally I'd be done days ago and have a clean wort with nothing on top.
Any thoughts?
Thanks