I fermented an american wheat with Safale US-05 at 62 ambient temp. The yeast seemed to have dropped out by day 3 and their was basically no krausen formed other than hops sludge that formed about 2 cm high at the top for a day or so. I checked the fgravity readings 9 days in and they are at 1.009! Way lower than I wanted or expected without a krausen. Is this normal? I have never had a beer without a large krausen....
With rehydrated US-05, I get crazy krausen usually. I just did a batch with WLP002 and I got only about a 1/2" of krausen, but crazy activity inside the fermenter. It reached final gravity and flocculated within 3-4 days.
I didn't rehydrate. I forgot by the time I wanted to pitch I didn't want to wait another 45 mintues. Maybe that has something to do with no krausen. Anyone have any knowledge on what kind of flavors it will put off with ~63-64F ferment temp? That is what it was at the first 7 days then I moved it to my condo which is about 73 ambient to sit for another 3 weeks.
Chico will be basically flavorless in the low to mid 60s. I recently did a Chico fermentation on a dIPA at 70F and it's hard to detect any resulting flavors (though the hops are probably helping mask anything that's there).