Giggliato
Member
- Joined
- Oct 21, 2012
- Messages
- 20
- Reaction score
- 4
Hello there,
I boiled some malt extract yesterday, It was an extra light extract. I think I might have kept the temp a bit higher than what is normal, the hot break never really went away, is the hot break a protein precipitation or something else?
Anyway there was some definite carmelization which is allright since I enjoy caramel.
I poured the wort over some cold water and then pitched my yeast (high 70's), the second picture is about a day later, it looks the Krausen rose and fell while I was sleeping. But it also looks like the Krausen only rose about 1/4 of an inch. I've seen pictures of really high Krausens and am wondering why they occur.
Even though there is not much of a Krausen left my beer is bubbling quite a bit, and has an overpowering smell when I get close to the surface.
This is an open fermentation and I suppose I am wondering what to do next with this batch. should I wait another day or two or perhaps place in a carboy with an airlock?
I boiled some malt extract yesterday, It was an extra light extract. I think I might have kept the temp a bit higher than what is normal, the hot break never really went away, is the hot break a protein precipitation or something else?
Anyway there was some definite carmelization which is allright since I enjoy caramel.
I poured the wort over some cold water and then pitched my yeast (high 70's), the second picture is about a day later, it looks the Krausen rose and fell while I was sleeping. But it also looks like the Krausen only rose about 1/4 of an inch. I've seen pictures of really high Krausens and am wondering why they occur.
Even though there is not much of a Krausen left my beer is bubbling quite a bit, and has an overpowering smell when I get close to the surface.
This is an open fermentation and I suppose I am wondering what to do next with this batch. should I wait another day or two or perhaps place in a carboy with an airlock?
