after a week and a half of fermenting in the primary fermenter, a white residue has begun building on the ripples of the carboy. About one or two inches above the trub. This is the first time I have used a lager yeast so I am not sure whether to think it is a bacteria related issue.
Has anyone ever heard of something like that.
Bottles: English ale (Second triale)
Continental Light Kit
English Ale (First triale)
On Deck: looking for a "white ale" recipe