Thought I would share these photos of a kit I started over the weekend since I have never seen so much heavy foam on top of batch after stirring. When stirring I always make sure I create a vortex to aerate the batch as much as possible so the yeast will have plenty of oxygen to get started.
Normally I get a good head of foam but with this batch (RJS Cru Select RQ Chile Malbec) the foam was very thick. The oak was very dark Hungarian shavings.
I even had trouble stirring in the oak before sprinkling on the yeast. Looks like chocolate chip raspberry ice cream!
Edited by: masta
Normally I get a good head of foam but with this batch (RJS Cru Select RQ Chile Malbec) the foam was very thick. The oak was very dark Hungarian shavings.
I even had trouble stirring in the oak before sprinkling on the yeast. Looks like chocolate chip raspberry ice cream!