Subject: Wyeast 1028 kreausen question
Date: 1992-04-21 23:06:01 GMT
I've just used Wyeast for the second time. The first time, I brewed a
stout with 1007. It had a wonderfully high kreausen (>3" !). This
time, I'm brewing a Pale Ale with 1028. It's producing CO2 like a
banshee but the kreausen is less than 1" high. Is this characteristic
of the yeast or my wort (or is it common for the kreausen height to
vary)? In other words: what in the wort is going on here? :-)
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