Hi all - brewing my first amber IPA here. Actually first anything. I left the yeast for ages before I used it and the ferment took a full 48 hours to activate in the carboy, seeing a little CO2 activity every 20 seconds or so in the airlock. I have a question on the yeast build-up at the top of the carboy after 3 days. Its not the light foamy Krausen I see in the expected pictures, its more like porridge or something. A friend says it looks like an infection, but I don't know. See photo attached. If its infected I'll start over. Thanks for your help.
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