I brewed niquejim's recipe last week at my homebrew club's first Big Brew Day at a local brewery. (We had a nice write up in a local paper
, and then had a reporter from another, slightly bigger, local paper attend our monthly meeting and interview a few of us). This was my first 10 gallon batch with new pots, it was pretty cold and I was in a bit of a rush because I was teaching and we got a late start. Needless to say, I screwed up pretty bad: when I mashed in and checked the temperature I was shocked when I was only at 140*f. I didn't have enough headroom in my rectangular cooler to top off with boiling water so I though a quasi-concoction mash might help. I drained off a gallon or two of wort, heated it up to about 200+ and put it back into the mash tun and crossed my fingers, anticipating I'd hit high on the ABV.
The yeast were slow to start but then developed a nice krausen. Six days later and I still have a very thick, frothy "head"/krausen on top. My OG was 1.071 (and I was shooting for 1.058 according to BeerSmith). Four days later I was down to 1.014; five days I was at 1.010; today (six days out) I'm still dropping to 1.088 (clocking in at 8.3 ABV, so far).
Samples from my refractomer eyedropper taste nice, and surprisingly still a bit sweet (I was expecting it to be bone dry).
Krausen @ day 1:
Krausen @ day 2:
Any thoughts about the long-lasting krausen or is this just CO2 foam? Any guesses how low the gravity is going to drop?