Is this typically a slow fermenting yeast? I have an Altbier brewing and I think that when I transfered to my secondary that it was actually still fermenting.
It's been in the primary for at least 2 and a half weeks. I wanted to check gravity but my hydrometer broke.
There was a bit of foam (krausen) on the top when I opened my pail. When I racked it to the carboy (gently I might add) it seemed to go away. When I checked on it this morning, there was a thick 1-2" foam head on it again.
I've never experienced this.
The yeast did get roused when I moved the primary bucket. Maybe I reactivated it?
This shouldn't pose a problem should it?
Also, I'm fermenting this at ale temps. Will this pose a problem since it should be fermented at about 60 degrees F?
It's been in the primary for at least 2 and a half weeks. I wanted to check gravity but my hydrometer broke.
There was a bit of foam (krausen) on the top when I opened my pail. When I racked it to the carboy (gently I might add) it seemed to go away. When I checked on it this morning, there was a thick 1-2" foam head on it again.
I've never experienced this.
The yeast did get roused when I moved the primary bucket. Maybe I reactivated it?
This shouldn't pose a problem should it?
Also, I'm fermenting this at ale temps. Will this pose a problem since it should be fermented at about 60 degrees F?