velorider

Recipes 

Hi, I've brewed about 25 batches now - all extract - and am usually really pleased with the results. Every batch I've brewed until this one has needed a blow off hose. I'm brewing a kit that I brewed before and it blew off but this one just has a layer of krausen about 1 1/2 inches thick. The airlock is really active and the yeast were flying like crazy after 12 hours. Now it's 50 hours and it's starting to slow so I think the krausen layer is not goint to grow anymore. Is there anything to read into a thin layer of krausen like this? One thing, it does seem to be alot more dense than they usually are. Thanks

schweaty

Recipes 

Are you trying to compensate for something with your big krausen? Just kidding!

Honestly, I just brewed my third extract batch on Monday and my krausen hasn't needed a blowoff like the first two. Maybe it's because I actually filtered the hops out of the third and not the first two. Are there any variables from your first 24 batches and this one?

__________________
Spent Grain Dog Treats
My Brewery Build

carnevoodoo

Recipes 

Every fermentation will be different. That's perfectly normal.

Pivzavod

Recipes 

My krausen is bigger then yours

__________________
Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

GilaMinumBeer

Recipes 

She will always tell you that it doesn;t matter what size your Krausen is and that it's the biggest Krausen she's ever seen. But piss her off just once and her girlfriends will prove otherwise.

velorider

Recipes 

Easy now boys! Maybe my krausen size is none of your business after all. Seriously, I don't know of any differences between this and any of my other batches and even though the krausen layer was thin, it seemed to ferment furiously for the first 36 hours or so once it got started.

Yooper

Recipes 

Sometimes there is a temperature difference in the fermentations. I ferment around 62-64 degrees for almost all my ales, and sometimes don't get much of a krausen at all.

I tell ya, size does NOT matter. Each krausen is different, and each are special in their own way. What really matters is how the beer performs.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

carnevoodoo

Recipes 

What have your temps been like? What yeast have you been using? They all react differently.

boo boo

Recipes 

[quote=YooperBrew;937775]Sometimes there is a temperature difference in the fermentations. I ferment around 62-64 degrees for almost all my ales, and sometimes don't get much of a krausen at all.

I/quote]

I don't get much krausen if you don't consider 2 to 4 inches much, and I ferment at 62f to 64f. It is rare that I need a blowoff tube, but use one anyway.
I dunno if it is due to the fact that I keep as much trub and break material out of my fermenter as possible or it is the yeast selection and fermentation temps.

__________________
How do you BBQ an elephant....first you get your elephant....

velorider

Recipes 

I'm fermenting at 68 degrees and according to my notes from my previous batch of this recipe, I've duplicated everything pretty much exactly thus far.