My last two beers the Kreusan formed and was gone within several days. I decided to do a starter for my Kolsch as I was told it is a very clean beer and off flavors are more easily noticed. Wow, fermentation really started way faster, which didn’t surprise me. What surprises me is that I have had two or three inches of Kreusan from nearly the beginning and it is still there today, a week later.
This makes me wonder, what is typical? I assume there are tons of variables, but just wanted to know. Sorry, I know there is a fermentation section, but this section gets the most views.