Continuous presence of foam during ferm. a good sign or bad?
Okay guys. Did a quick search about this on the forums but no relevant results.
Here's the scoop, started fermenting on Nov. 30th. I had it in the basement for about 2 weeks then realized with the hydo reading (OG was 1.42, when i checked it was 1.020 after 2 weeks fermenting) that it was a little too cold in the basement (about 58 F). During which time i noticed that there has been about 1 inch of foam on top of the beer for the whole fermenting process.
I moved it up into the office in the closest for a little warmer climate of about 65-70 F. Is the foam a product of just the particular type of beer or would it be from the colder temp it brewed?
My other 4 beers the foam was gone after about 2 days. Still using same equipment and process.