Hey Guys!
Recently (2 days ago) I began my 2nd K&K. It's a Classic Belgian Ale, my previous being an Aussie Draught Beer which is currently bottle conditioning.
SG prior to pitching the yeast was 1.056 and the Yeast was pitched at 25/26degrees.
2 days later, the SG has dropped to 1.038 and has been fermenting at around 22degrees.
The picture below is my concern, it appears I have a large section at the bottom around the tap area which appears to be Krausen but I've only ever seen that at the top of the brew.
Does anybody know what this is? Would it be worth opening the fermenter and giving it a stir?.
It's been in the fermenter for 2 days so far and I will be keeping it in there for 14 days before Bottle priming.
Any comments are appreciated
Recently (2 days ago) I began my 2nd K&K. It's a Classic Belgian Ale, my previous being an Aussie Draught Beer which is currently bottle conditioning.
SG prior to pitching the yeast was 1.056 and the Yeast was pitched at 25/26degrees.
2 days later, the SG has dropped to 1.038 and has been fermenting at around 22degrees.
The picture below is my concern, it appears I have a large section at the bottom around the tap area which appears to be Krausen but I've only ever seen that at the top of the brew.
Does anybody know what this is? Would it be worth opening the fermenter and giving it a stir?.
It's been in the fermenter for 2 days so far and I will be keeping it in there for 14 days before Bottle priming.
Any comments are appreciated
