Brewed an all grain IPA on Saturday. Mashed at 156F for 45 mins. OG was 1.053. Made a yeast starter with WLP001 California ale. Pitched at 65F and it started bubbling within the hour. Checked on it next morning and there were cottage cheese like chunks of what appeared to be yeast floating on the top. Temp was 62F. I swirled the carboy to break some of them up and maybe get fermentation going. Later that day there were just big bubbles on top of the carboy but no real krausen. All of my other beers have had descent sized krausen. The airlock is still bubbling away 2 days later. Temp has been 65-69F.
