From the HBD Archive
Subject: liquid yeast & krausen
Date: 1990-05-01 15:19:00 GMT

I pitched my first batch of liquid yeast Sunday night about 10:00 pm. The
yeast "inflated" in about 5-6 hours at 75 deg. I saw the first signs of
ferment Monday night at about 6:00 pm. This morning I checked my brew and
it had the most beautiful whipped cream krausen I've ever seen! VERY thick,
and swirled, and without any of the sour aroma I've had with dry yeast. I
can't wait to try it! Is this krausen really the result of the yeast, or am
I just getting better at putting ingredients together?

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