One gallon caribou slobber, been fermenting for 2 weeks. Looked today and saw the pic below, is this right? Top cleared up after the period of krausen disappeared for a day or two....then this started to form over the past week
Any thoughts? Doesn't seem right. Thanks and brew on!
Currently Conditioning:
Cherry Mead
California Moscato
Currently enjoying:
Hardly Apple Cider on tap
Hardly Cherry Lime-Aid on tap
Oktoberfestive-Ale on tap
PGA Cider (Pear, Ginger, Apple) on tap 3rd Founders Cup 2016 King Of The Mountain on tap
Bottoms Up Brown on tap GOLD 2016 Ohio Brew Week Silver 2016 Ohio State Fair Silver 2016 Son of Brewzilla, Silver 2015 Son of Brewzilla, Bronze 2015 King Of The Mountain on tap
NITWIT BELGIAN STRONG ALE Banjo-Dawg RCE bottled
DAWG LB PALE ALE bottled
CITRA SLAPPED AMBER ALE bottle
MO FREEDOM SMaSH bottle
HOP TO IT IMPERIAL IPA bottle
It happens to me more often with a low/medium floc yeast strain - IE one that stays more in suspension. Windsor is a low floc strain.
Instead of crashing to the bottom like a high floc strain it hangs out in suspension and sometimes collects on the surface like that. Cold crashing can make it settle, but you can just bottle from under it, which is what I do. I don't cold crash anything, not worth the time/effort for me, I don't give a crap if I get more bottle trub, I don't drink from the bottle anyways.
mashani wrote:It happens to me more often with a low/medium floc yeast strain - IE one that stays more in suspension. Windsor is a low floc strain.
Instead of crashing to the bottom like a high floc strain it hangs out in suspension and sometimes collects on the surface like that. Cold crashing can make it settle, but you can just bottle from under it, which is what I do. I don't cold crash anything, not worth the time/effort for me, I don't give a crap if I get more bottle trub, I don't drink from the bottle anyways.
T-58 does that a lot.
Thanks for the tip, the kit came with Windsor yeast.
Bottling Saturday....tick tock. Bought the next brew today