I brewed a 10 gallon batch of a Blonde Ale and pitched different yeasts into each carboy. I've never used either of these, Nottingham and Wyeast 1272.
Both started active fermentation within 12 hours of pitching. My fermentation temp is 68 degrees.
Now after 8 days, kraussen has completely dropped out in the Nottingham batch while I still have a somewhat thick kraussen layer with the Wyeast 1272 batch. What's prompting my post is that the w1272 kraussen appears somewhat.. well... sticky or filmy for lack of a better explanation.
I have read some folks say W1272 can be a slow fermenter so I should probably just look at it in another week. Meanwhile, does this look normal to anyone?