2 week old Marzen fermented at 82° ?? I can't even fathom thatTrying a sample of my Märzen, and wow!! One of the nicest brews I've ever made. 1.052 - 1.004 in 5 days (oops!), and I'm going to leave it for another week or so. Beer was blooping every few seconds at 6:30 this morning, hovering at 28ºC / 82F (!) still with 1" of thick krausen. Got home at 19:30 tonight, the krausen is gone, and it's only percolating every 40 seconds. Incredible yeast this Krispy! I will brew with it again, and I cannot wait to carb this one up. I'm sure it isn't going to last very long!
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