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Hey, I just brewed an ale recipe and I thought I would try the BRY 97. I pitched it dry (since everything I checked says there was very little noticible difference) and as others stated it took a little while to get going. Once it did, the kreuzen was thick and was smelling great. 

Now after 7 days, the kreuzen is still very thick and hasn't started to settle out too much yet.  It was fermenting at 64F but now I raised the temp ever so slightly to 66-67F and I'm expecting to speed things up a bit.. 

Any thoughts?

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Thanks, I was fermenting in a cooler with small ice bottles. I took it out and now just regular basement temperature at 67-68. 

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I've had the krausen hang around for 2 weeks or more. I thought it was weird too, but everyone here told me to relax, and all was well. Lol

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