Brownalemikie
Well-Known Member
Last Saturday I brewed a Private Rye Brown Ale extract recipe from Northern Brewer. I pitched Safale us-05 yeast after wort dropped to 65 degrees. Krausen formed about 18 hours later along with a very active bubbler.
Here it is Friday and there is still lots of krausen along with bubbles every 2 seconds. Usually the krausen and bubbles are gone after 3 days when I brew Caribou Slobber. Btw, I use a glass carboy for fermentation.
Here it is Friday and there is still lots of krausen along with bubbles every 2 seconds. Usually the krausen and bubbles are gone after 3 days when I brew Caribou Slobber. Btw, I use a glass carboy for fermentation.