I brewed 2 brown ales, exactly the same beers and exactly the same yeast (used an WLP002 english ale yeast).
The first beer is in a glass fermenter.
The second beer is in a glass fermenter and put into a bucket filled with water (like a swamp cooler). The temperature of the water is consistently @ 65F with no added ice. Both beers are stored next 2 each other.
The first beer developed a big krausen and activity lasted for 3 days. The krausen after 6 days is still quite big.
The 2nd beer developed a small krausen, but was more active - my blow off tube in sanitizer was bubbling like crazy, more than the first beer. After 29 hours the krausen disappeared.
Anybody have any thoughts on the above observations ? Just curious on why the results have been so different.
I'm curious as to which beer will turn out better.