The krausen has not subsided much. I moved the fermenter up off of the ground to allow the trub to settle so I can siphon into my purged keg to dry hop. The Krausen was almost to the top of the fermenter again the next morning. Since my final gravity hasn't dropped much, I'm going to let it sit for a few more days before checking the gravity again. The krausen is thick and creamy looking almost like a sourdough starter. I'll post pictures at some point.
My first attempt at a Fresh Hopped beer. It was a really fun brew day minus picking hops in 86% humidity. There isn’t an option for the type of yeast I’m using. I harvested and propagated yeast from two cans of The Veil Brewing Co.’s BrozNightOut. I’m assuming it’s a mix of an English yeast and American. The aroma from the starter is quite fruity and pleasant. - August 19, 2019
Fermentation started around 5 hours after pitching the yeast and high krausen was reached on day 2 of fermentation, 24 hours after pitching. Whatever yeast this is, it's a beast! - August 21, 2019
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Last Updated: 2019-08-21 14:36 UTC
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NEW Water Requirements:
Wet Hop Hazy IPA
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Wet Hop Hazy IPA
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I don't think my first year hop plants had high enough oils to impact flavor/aroma. The only noticeable aroma and flavor I get is of a white wine which is pleasant. As the beer warms iin my glass, the citrus orange flavor comes out a bit. Strangely enough, this beer tastes better when I'm outside. I assume the outside air changes something about the aroma making it more enjoyable. Overall, it is a smooth beer and the base recipe would be great for a NE hazy IPA base. Great thickness and chewiness that I'm looking for in a NEIPA. I might use it again with just pellet hops next go around.
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