I have a patersbier in the fermenter currently and it seems healthy but it looks odd enough that I am curious. The yeast dancing around has started to clump but it still circulating. So there are corn flake looking chunks about the size of a thumb churning around. The trub on the bottom is the same and not compacted at all. Again, I'm not really worried, more just curious.
I have made this same recipe before and I loved it, the only change was doing a starter and using whirlfloc.
Yeast is 3787, which I use often.
Thoughts?
I have made this same recipe before and I loved it, the only change was doing a starter and using whirlfloc.
Yeast is 3787, which I use often.
Thoughts?