gunner65
Well-Known Member
I brewed my witbier on Saturday and the fermentation is going well bubbles every two seconds even on day two. My question is not really a concern but of curiousness.
My krausen never reached a very high level maybe an inch thick after 24 hours now it is slowly dropped to about half the original thickness. I never even came close to having a blow off or even getting krausen into my air lock. My question is at what point does the krausen start rise to the levels I see in photos? or does it not in some cases?
My krausen never reached a very high level maybe an inch thick after 24 hours now it is slowly dropped to about half the original thickness. I never even came close to having a blow off or even getting krausen into my air lock. My question is at what point does the krausen start rise to the levels I see in photos? or does it not in some cases?