Two days ago I brewed a B3 American Wheat Ale with the hopes of adding some apricot flavoring and extra hops (Hallertau) to try it out. I've tasted Snowshoe Brewing's Apricot Wheat, and I was loosely trying to replicate that. Well, initial fermentation started approx. 22hours after pitching the WLP001 (Cal. Ale). The problem now is krausen. I'm not seeing the krausen rise, but almost seeing krausen sinking . What I mean is at the top of the carboy is a VERY thin krausen and underneath is something that doesn't look right. Like if the krausen is chillin' in the wort.
Did I make a mistake by pitching the extract flavoring when I pitched my yeast? Should I have waited until primary fermentation is done before I pitched the flavoring? And my last question is my wort done for?
Did I make a mistake by pitching the extract flavoring when I pitched my yeast? Should I have waited until primary fermentation is done before I pitched the flavoring? And my last question is my wort done for?