rougebomber
New Member
Hey all,
I am fermenting in a 6 gl carboy for the first time, so im not exactly sure how much krausen activity i should be having. I know that for the most part it just insoluble proteins, hop resins, and dead yeast cells. Here was my recipe:
9 lbs American 2 row
16oz crystal 60
12oz chocolate
8oz black patent
4oz roasted
Mashed at 156 or 60 min
2oz fugggle for bittering at 4.5 aa with overall ibu or around 30
16oz lactose
8oz cocoa
Pitched london ale 111 @ 75
I used a keggle with a bazooka tee.
I also used a 1 liter starter of london ale 3 yeast.
My krausen at 24 hours is only about 1/4 in thick, but bubbling every second and is holding steady at 65 degrees. Is this fine? is it just due to less dead cells from starter, and not having many hops? I have always used a 5.5 gl pail, so ive never been able to really see.
Thanks
I am fermenting in a 6 gl carboy for the first time, so im not exactly sure how much krausen activity i should be having. I know that for the most part it just insoluble proteins, hop resins, and dead yeast cells. Here was my recipe:
9 lbs American 2 row
16oz crystal 60
12oz chocolate
8oz black patent
4oz roasted
Mashed at 156 or 60 min
2oz fugggle for bittering at 4.5 aa with overall ibu or around 30
16oz lactose
8oz cocoa
Pitched london ale 111 @ 75
I used a keggle with a bazooka tee.
I also used a 1 liter starter of london ale 3 yeast.
My krausen at 24 hours is only about 1/4 in thick, but bubbling every second and is holding steady at 65 degrees. Is this fine? is it just due to less dead cells from starter, and not having many hops? I have always used a 5.5 gl pail, so ive never been able to really see.
Thanks