I wonder if an active ferment like that affects the taste of the final brew?
This is the second time with an liquid extract and DME I have brewed up. The first batch was a “normal”. 5 gal of liquid gold! The difference was the yeast. Apparently Nottigham can become extremely active. As of this morning, there’s very little settling and the kroisen is still rich/full.
She go into a secondary tommorow with a sample pulled for taste and abv content.