My BPA I believe finished fermenting with WLP 575 and I've got about an 1.5" of krausen but the yeast dropped.
No signs of an infection and I'm at 78.4% attentuation. In the sample I noticed a good amount of diacetyl in the finish so could the yeast still be removing diacetyl at this point?
This is the first time I've had this happen
No signs of an infection and I'm at 78.4% attentuation. In the sample I noticed a good amount of diacetyl in the finish so could the yeast still be removing diacetyl at this point?
This is the first time I've had this happen
