RexlerLepp
Member
I harvested wyeast 1056 from a beer and washed it following instructions I found here. I later brewed a cream ale. It has been in the fermentor for a week bubbling the whole time. Everything seems normal by sight and smell but the Krausen hasn't fallen. I feel like a cream ale shouldn't take this long. Am I needlessly worrying or what? And it is fermenting on the cold side which will slow things down. Really I am just looking for some reassurance that things are okay and that I didn't get an infection from reusing yeast.
Thanks
Thanks