New answers tagged foam
I'm having a similar experience with fermenting apple cider: I had foam the first day, then no foam, though the cider is milky. I'm thinking the yeast is still going, just slower than before. Hope so. Will watch for lacing. It's 65 degrees and I used wine yeast. I read that 65 is a good temperature for fermenting with wine yeast.
Yes, you're fine. No, don't xfer to a secondary...at least not yet. You probably don't need a secondary at all. A lot of brewers have found that it's unnecessary. If you decide you want to xfer, give it at least 3 weeks in primary first. There's nothing wrong with leaving it in there that long.
Sounds like a vigorous, but otherwise normal fermentation. Rack to secondary, if that's your process, or leave it in the carboy for another week or two before bottling. The krausen residue on the walls of the carboy won't affect the final beer. In the future you might consider using a blow-off tube instead of an airlock.
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