New answers tagged primary-fermentation
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.
You pitched really warm - 30°C is well above what is recommended - you can expect a lot of fruitiness and maybe some stronger alcohol flavors. It takes many hours for 20 liters of beer to drop to ambient temps, plus as the yeast get started, they create heat, holding the temperature where it is or raising it. The temperature falling to 17°C could ...
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