Hi, fellow Montrealer.Just about to transfert in a carboy, I saw this krausen on my brew, It is only krausen or my brew is infected?
I just want to be sure, It take good and dont have a sour taste and dosent smell the garbage!
There is nothing "typical" in brewing...every fermentation is different, and should not be used to compare one with another...you can't do that.hey, i got a side question:
the last two batches, my krausen has been lower it seems than the past 5 batches i've done. is this just different yeasts?
also the krausen has been browner this brew (but also a dark brew, i imagine this is typical?)
these are all grain vs a bunch of minimash / extract brews with whiter krausen.