fredthecat
The original homebrewer™.
im working on my 34th batch of fermented alcohol now. my setup for beer has become very standard now and after reviewing some threads, i realized that i've honestly never had some extreme krausen as described by so many others. i always brace myself for a big one if i say do a higher OG beer and the krausen is always the same, about 2 inches tall. only had a blow off on my very first batch because i basically closed off the CO2 release.
is this good or bad and anyone know why?
is this good or bad and anyone know why?