I have enough batches behind me to know not to worry, but this is the first time I have seen floaters like this. Amber wheat, extract, OG was 1.056. This was the troublesome Danstar Munich yeast that sat for four days before showing any signs of active fermentation. It has been nearly three weeks; gravity is down to a very good 1.014.
Is this an infection, and if so, what can I do about it?
Thanks in advance to this great forum!
Is this an infection, and if so, what can I do about it?
Thanks in advance to this great forum!