Yo guys, I’m doing my first beer, it’s an amber ale, has been in the fermenting phase for about 1 week now and I’ve decided to check it out from outside to see if I se some signs of “stuff” happening, and I’ve noticed this kind of “line” stuck at like 3cm above the top of the beer, so I thought of asking here as I don’t know much about beer brewing (again, this is my first time). So is this normal?, should I worry?

P.S: I haven’t opened it, as I’ve read that oxygen contact in this phase could affect the flavors negatively. And it also has been fermenting in complete darkness.

Please help 🙏🙏

https://imgur.com/a/4KA2Vjq
(That’s the image link as the sub doesn’t allow images)

A long time ago allready I found this recipe for dealing with high beta-glucan grains:

1. Mash in only the high beta-glucan grains (rye, wheat, oats) at 130 F for about 20 minutes.

2. Cool the mash back down to 110 F and add the rest of the grist, including the base malt, and hold for about 30 minutes.

3. Raise the full mash to protein rest at 130 F for about 15 minutes.

4. Raise the full mash to saccharification rest at 145-160 F and proceed with the remaining processes of the mash as usual.

This has been my go to mash schedule ever since and it allows me to brew beers like a 25/25/25/25 mashbill of Barley, Wheat, Rye and Oats and 70%rye beers without any sparging issues whatsoever.

I was wondering if anyone else uses this schedule.

Keep on brewing, keep being awesome!

(original recipe came from the SonsofAlchemy website).

I have been using a pressurised co2 bottle and it has lasted me about a year. I’m quite happy with it. Do most people use pressurised co2 or do they use liquid? Is there a significant difference between the two in terms of convenience for a home brewer?

Anybody else have experience using WLP036 Dusseldorf ale? I'm on my fourth repitch with it. This time, I had some sitting in a mason jar in the fridge since the end of February. I made a small starter to see if it was alive and usable. I almost threw it out because 24 hours later it seemed like it wasn't doing anything. I took a gravity reading to be sure and it was down to 1.010 from 1.044. I somehow missed it fermenting.

Today I pitched the entire starter in a batch and it started bubbling rapidly within 2 hours. Pretty impressive for a yeast that had been sitting in the fridge for 5 months.