brewchick3
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- Jan 17, 2012
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I'm brewing a mini mash kit I purchased. It's a New Zealand Honey IPA. A pound of honey was added after the boil before chilling the wort. Of course I don't have my notes in front of me so I'm not sure of the exact yeast, but it was a White Labs liquid ale yeast. Anyway, there was nothing happening with the airlock in the first 40 or so hours, but a thick krausen had formed, so I knew it was fermenting. This morning I checked the airlock again and pulled it out to find that the krausen had reached the bottom of the airlock. When I put it back in, it started bubbling. This is my fourth batch and never have I had that much krausen so that it reached almost the top of the bucket and with no activity in the airlock for that long. Just wondering if this is due to the honey. Not sure how the honey effects the fermentation as this is my first time brewing with it. I'm not concerned about the brew since it's obviously fermenting away, more curious about the science of it all and if anyone has had this experience when brewing with honey. Thanks!