I'm brewing a hibiscus pale ale using and american northwest ale yeast by wyeast. I brewed this batch on Saturday with an og of 1.054 and there has been little to no krausen formation (albeit the gravity has fallen to 1.012).. Prior research on this ale yeast has said that it provides a thick krausen that doesn't seem to dissipate.
Could it be the hibiscus that is inhibiting the krausen? Or are there other factors?
Here is what it looks like
There is no sign of infection -- the beer smells delicious and there is a healthy yeast cake on the bottom.
Let me know what you think
Could it be the hibiscus that is inhibiting the krausen? Or are there other factors?
Here is what it looks like
There is no sign of infection -- the beer smells delicious and there is a healthy yeast cake on the bottom.
Let me know what you think