How do you distinguish between krausen and infection?
Though my carboy was thoroughly cleaned and sanitized, I couldn't get a small amount of leftover krausen off the edges. Now my new beer (in the same carboy) has a very thick layer of foam and krausen with some really dark brown bubbly looking areas. It's only been 2 days since I bottled my last beer, so is infection that bad even possible or is it just krausen?
It's krausen, don't even worry about it. You put a beer in a fermenter, you pitched yeast. 2 days later you have krausen, everything is fine. Fermentation is ugly and stinky, and that is on good days.
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