Search results

I suppose things are looking OK now. Overnight the kreusen fell back into the beer. Bubbling is slow, but continues. I guess I will leave it alone for a week or two and bottle it. Thanks.

I am currently brewing a Tripel recipe that I got from Zainasheff and Palmer's book. I followed directions, and everything going into fermentation was consistent with the recipe. It called for slowly increasing the temperature from 64 to 70 degrees over a week. Fermentation started within a...