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The yeast was WL300

Any thoughts on the foam that's still on top? It has big open bubbles, almost like a bubble bath.

I've been fermenting my Hefe for 2 weeks at 62F and I took a hydrometer reading just now. My OG was 1.051 and my reading tonight was 1.010. There was still a large bubbled, light froth/krausen on top. Will this dissipate? Should I take it out of the cooler and bring it up to room temp? Is two...

Hoptical Illusion is a beer brewed by Flying Monkeys Brewery.

How many batches did it take you before you finally thought - "Yes! This is really good. I would pay for this in a bar"? Sent from my iPhone using Home Brew

I dry hopped at room temp, which is around 70 in my apartment. I'm wondering what I can do for next time, as I almost feel that it was money spent on extra hops for very little return. Sent from my iPhone using Home Brew

6 days. Sent from my iPhone using Home Brew

I bottled my latest IPA yesterday, which I dry hopped with 3oz (2oz Amarillo, 1oz Simcoe) and was a bit disappointed that I didn't get an aroma kick to the face when I transferred to bottling bucket. I almost feel that I got as much aroma from another batch when I only dry hopped with an ounce...

It's funny, this is the first batch that I've had any bubbling in blow off/airlock. It's also the first time I've used liquid yeast.

The update now is that it's bubbling away and I am really glad I used a blow of tube! The yeast smell is very very strong!

It has been 24hrs now and I'm not seeing any activity whatsoever. It's pretty frustrating going back to a bucket for fermentation, I've no idea what's going on! (my carboy is being used for a dry hopping right now). Is it pretty normal for it to be sluggish at this temp? The ambient temp in the...

I have my temp probe attached to the side of my fermenter, so I guess that's the fermentation temp reading.

I used 2 vials of WLP300 Hefeweizen yeast. Pitched at around 64F wort, yeast was probably 66-70F and I have it fermenting at 62F. OG was 1.051 Sent from my iPhone using Home Brew

This is my complete lack of experience showing here, but does 62F seem low for a good fermentation? I made sure to add some yeastex to the wort to help get it going and unfortunately I had to ferment this one in a bucket, so I can't see the activity or lack of, for that matter. Why do I feel...

Well, these responses are pretty encouraging! :ban: I hopped that grain bill with Nugget, Centennial, Simcoe & Amarillo, and I plan to dry hop with 3oz of Amarillo & Simcoe, so I'm hoping for a juicy in your face IPA.

Yeh I did an iodine test after about 75 mins or so and then I drained the tun. I only left it that long on the advice of Jamil's book but I should have just checked at 60mins. I had really high hopes for this batch (it's my first time using proper temp control) and I feel slightly disappointed...

I checked my thermometer recently and it seems to be pretty accurate. I think the temp in the tun held quite well throughout the mash also. Is 149F too low to mash at? I thought it seemed a little low compared to most other recipes I've looked into. Do you think my final beer will be ok? I was...

The last batch I made was a slight variation of Jamil's "Happiness IPA". I used 12lbs 2 Row 1lbs Crystal 10 3/4lbs Munich malt 1/4lbs Crystal 40. I used US-05 yeast I mashed at 149F for between 60 and 90 mins. My OG was 1.067 I fermented at 67F and I took a reading tonight after 10 days...

Great, thanks for the info.

Yes, I understand that, but does the yeast need to be 62F also? Sent from my iPhone using Home Brew