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I have a batch of red ale that is 7 days into fermentation. Everything has slowed down and I used a liquid london yeast starter, which is a medium flocculator. There is about a half inch of thick foam (not the aerated bubbly kind that I am used to) on top and it doesn't seem to be decreasing...

I lost a little over half my yeast starter and freaked out. My brew store was closed the next two days so I had to wait it out. I had an awesome fermentation. Wild yeast can reproduce numerous times, but most brewer's yeast only reproduces three or four times, but from my recent experience...

That is beautiful! But what is it? Thanks for the reply.

I just got into all grain, 4 batches now, and I am curious about grain sediment present during sparging. My first batch (dry stout) had no sediment after recirculation. My second batch (Burton Ale) had an enormous amount of sediment present during the entire sparge. It was not enormous...

Wow, all of the sudden it is getting more foam and today was a little more chilly than usual. But, I am guessing the colder temperatures are causing the yeast to eat more slowly therefore making the whole fermentation process a little slower.

Its lower than I would like...I am not monitoring the temp inside my closet but outside here it gets to 58 at night. So, in the closet its probably 63 or 64.

I am brewing an American IPA. It has been in the primary for about 3 and a half days. Everything seems to be going well. I am just curious about the foam on top. It is only about a quarter inch thick. When I have seen other fermentation of similiar beers, there seemed to be a larger amount...