The fermentation is completely done. It was brewed on the 14th of July. It was at 67 for 2 weeks fermenting and then dry hopped. The temp has been decreased by 3 degrees every 12 hours until down to 34. It tastes absolutely fine at this point. I have always had some yeast residue on my conicals...
Hey Guys,
Never had an infected beer in the past 5 years. Just opened my fermenter on a heavily dry hopped IPA and this is what I saw. Any ideas? I will also say this the first beer that I have re-used a yeast from a prior beer.
Thanks for any help