Hello all
This is around my 4th batch. I used Coopers IPA pre hopped malt extract. 2lbs DME light, and about 200gr of dextrose. Got 5 gallons to a boil, stopped boil, mixed in ingrediants, cooled quickly and into the fermenter for primary. Pitched the can yeast which looked pretty viable after rehydration.
My question is, its been around 35hrs and there is so Air lock activity, no big deal but I have always had it happen. And the Krausen made a huge square head rising out of the center. The krausen is typically about 2 inches thick and uniformed over the entire surface of the beer.
I think that is a pretty good sign its fermenting even without the bubbles right? The square head looks pretty funny as well
This is around my 4th batch. I used Coopers IPA pre hopped malt extract. 2lbs DME light, and about 200gr of dextrose. Got 5 gallons to a boil, stopped boil, mixed in ingrediants, cooled quickly and into the fermenter for primary. Pitched the can yeast which looked pretty viable after rehydration.
My question is, its been around 35hrs and there is so Air lock activity, no big deal but I have always had it happen. And the Krausen made a huge square head rising out of the center. The krausen is typically about 2 inches thick and uniformed over the entire surface of the beer.
I think that is a pretty good sign its fermenting even without the bubbles right? The square head looks pretty funny as well