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Alright, thanks for the info. I've always used Dry Ale yeast, so I was used to a large foamy krausen with some green spots from the hops. I guess it is just a differential in the yeast.

I've brewed five batches of beer before, two summer ales, and three IPAs. However, for my latest batch, I thought I'd try something different, so I decided to go with a coffee stout. Brewing seemed to go smoothly, so I transfered it to the primary and let it sit for a day. However, after a...