Tuesday, July 27, 2010
The 6 recipes I brewed this past weekend have already stopped producing Krausen at the top of the fermenters. I know the yeast are still busy turning sugars into c02 and alcohol, but the foam that once was at least an inch thick has now subsided. The recipes are all fairly simple calling for a can of HME and a can of UME extract. I've brewed a few of them before and they came out tasting really good, so I know the krausen levels are ok.