Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

  1. ruostetta

    The logic of yeast.

    I'm currently fermenting a Belgian dark strong ale with wyeast 3522 Belgian Ardennes. (Château pils and 12% d-180, 1.090 og, ~30 ibu for those curious) Top cropped some nice thick krausen for a later use and cooled it down to 6c in fridge. Still, after 12 hours in, the yeast is trying to blow...