Originally Posted by Displaced MassHole

I started my first batch of this yesterday, the only difference is that I couldn't get any montrachet. My lhbs said they were out and that their distributor couldn't get any either (anyone else having this problem). Anyways, I used red star pasteur red instead. Ed says that there should be little to no krausen just a ring of bubbles but mine is going nuts and has a pretty decent krausen at only day two. Is this normal and has anyone else used this yeast with favorable results? Sorry for just coming out and asking it but this thread has a butt ton of posts that would take a solid day to read through.