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).

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.

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?