Morganrich2
Member
I just put a cream ale in the fermenter and just bottled a belgian white. The belgian formed krausen for about 12 hours and the cream ale has formed none at all, though both bubbled away nicely for about 24 hours at about 75 degrees.
Is this cause for alarm, is krausen always so short lived? Does this indicate any issues I should be aware of?
Is this cause for alarm, is krausen always so short lived? Does this indicate any issues I should be aware of?