Well, I thought I would be clever and catch some native yeast to ferment out a belgian pale ale. Apparently, I was not so lucky. I thought I had trapped some wild yeast in some smaller samples. It made for a very fruity smelling sample and what appeared to be some floccuation. When I compiled the smaller samples and dumped them into a belgian pale, I got some vertical coagulation of proteins and even a good gaseous surface a couple days in. More large vertical bubles than foam.
I thought I was golden until I racked to a secondary and the OG has not reduced much at all. There was a lot of physical action going on depsite but does anyone know why I might seen instead.
I thought I was golden until I racked to a secondary and the OG has not reduced much at all. There was a lot of physical action going on depsite but does anyone know why I might seen instead.
