VikeMan
It ain't all burritos and strippers, my friend.
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I'm not sure what I might have said to the contrary to have that directed at me, but I agree.
Infected Starter? (PICS)
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I'm not sure what I might have said to the contrary to have that directed at me, but I agree.
When did that krausen form?
If that developed after removing it from the fridge, that starter obviously wasn't done yet, and is resuming with fermentation.
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From the looks of the first picture and the s.g. reading, it wasn't done when you put in the keezer. You didn't mention whether it was on a stir plate?
We don't really know how much yeast is in the pack to start with right? The pack could have been treated poorly. If the 1.035 reading is correct, the yeast hadn't done much work yet. I look for my yeasts to form a krausen. Usually at least a day and then perhaps 2. I plan on 36- 48 hours though.
We don't really know how much yeast is in the pack to start with right? The pack could have been treated poorly. If the 1.035 reading is correct, the yeast hadn't done much work yet. I look for my yeasts to form a krausen. Usually at least a day and then perhaps 2. I plan on 36- 48 hours though.
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