Hi All
If anybody could advise. I've always had these dark patches build up up on the krausen. Always wondered if these should by stirred back in or left. I don't honestly know what they are. Yeast or some sediment from the brew kit.
Thanks hoped it was nothing. Just always starts with a nice white froth then adds the dark patches. Just wondered if it was yeast that needed stirring back in
This is called braun hefe. Some German brewers remove it, but most home brewers just leave it. Don't stir it in - it would cause astringency (or so I've read).