BrewinHooligan
Well-Known Member
So I am still pretty new at this and am not worried about infection or anything, but my most recent batch is having a very strange fermentation. I used Coopers yeast for the first time on this batch and have heard of very angry/active fermentation. The fermenter is a Mr Beer and is in a closed cooler with a frozen 2 liter bottle of water and it is under 67 degrees by the fermometer. The krausen is really fine bubbles like a foam and it almost nonexistent on the sides, especially the side closest to the bottle, but is clear to the top of the fermenter in the middle. Smells amazing, but I am amazed at how this one is acting. Anyone else ever experience something like this?
