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Showing results for tags 'krausen'.
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I’m getting a little worried about the second batch of Funky Buddha IPA that I started 10 days ago. I have not opened the batch but am observing my LBK. When I made my first batch in May, it Krausened like crazy - lots of bubbles, yeast islands, foam. Very active. This batch - while I see white sediment colllecting at the bottom (evidence of yeast doing its work I assume), the top is clear - very little foam, if any on the top. I did a few things different this batch - I am temperature controlling the batch in a fridge - before I relied on ambient temperature in a cool basement. I am also doing so in an LBK rather than the upright clear 2 Gallon Fermenter. I made a batch of Oktoberfest at the same time and it is also in my temp controlled fridge and it krausened normally, though there is less white sediment at the bottom of the LBK, there is evidence of foam on the top. Should I worry? Did my pitch fail? Should I raise or lower temp in the fridge to help the Funky Buddha batch yeast? I appreciate any advice and thoughts.
Well this is my first attempt at Brewing. My son bought me the Mr. Beer LBK and I've started with the American Ale. This is Day 4 and the krausen is about 1/2 inch thick and nice and cloudy almost looks like fine particles or tiny bubbles suspended below. Anyway the outside temp is 71/72 any reason to be concerned?