Currently 9 days into fermentation with US 05. Never used this yeast before. Brewing an all grain ~6% IPA with 2 row, Vienna, Victory, and Munich malt. Fermentation took off at 24 hours. Now the bubbles appear to have stopped getting released from the trub like a lava lamp. From the outside, the beer looks clear like everything has dropped out normally. I then went to open it to dry hop it and see a layer of yeast on top (picture attached).
1. Is this safe or is it an infection? It smells like decent beer right now other than the yeast smell from the floating loaf of wonder bread on top.
2. If it is still drinkable. What is it and what do I do with it? Scoop it out? Stir it in? Ignore it?
1. Is this safe or is it an infection? It smells like decent beer right now other than the yeast smell from the floating loaf of wonder bread on top.
2. If it is still drinkable. What is it and what do I do with it? Scoop it out? Stir it in? Ignore it?