Willsellout said:Congrats. I just racked my first batch to secondary after about a week in primary. I had kreusen after about 6 hours within my pitch and fermentation was almost nonexistent within 24-36 hours. I took a taste when I was racking, and it does indeed need some aging, but the flavor is there and it is really good. I kept my batch at around 68-70 degrees by putting it in a bucket of water and letting it sit. It kept the temps constant which was really nice.
cool, i will be racking to a secondary next weekend, and tasting of course.
What is Kreusen? The foam that forms? I am fermenting in plastic, so I haven't popped the top to look, just been watching the airlock.
BTW, is it safe for me to pop the bucket top off and look inside?
May try some water around my primary for cooling, not sure how much it will help however.