Munich Classic Kräusen at 100%

[ebbelwoi]

It's gone high before, but never this high.

It's 10 liters of wort in a 22-liter fermenter. Pitch rate was .2g/L.

 

[Franktalk]

It's a great yeast for open fermentation. Take the cover off and let it breathe!

 

[ebbelwoi]

I agree! The first 48 hours were done open.

 

[ebbelwoi]

Turned out pretty well. I was worried that my 20-minute ferulic rest would result in overpowering clove, but it ended up with a nice balance. I use 3-4% dextrose and do a high-gravity ferment, which may have evened things up for me.