Just wondering if anyone has any experience with this yeast. I read reviews that said that it was a bit finicky but I’m a bit stuck.
I brewed an amber ale (AG), hit my gravities on the money, pitched from a 1 quart starter, lag time time was about 5 hours, active fermentation wasn’t very vigorous, lasted 3 days but its been a week and I still have this really thick (2 in.) krausen left on top.
Reviews said to ferment around 65F but due to last weeks indian summer it stayed around 70F. I’ve never seen anything like this. Should I leave it primary and wait for it to settle? Should I rack to secondary and proceed as normal? The only thing I haven’t done yet is taken a FG reading in fear of piercing the yeast cake that has formed on top.