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Old 03-19-2013, 01:53 AM   #1
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Default Normal or not?

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?

wyeast1272_stickykraussen.jpg   wyeast1275_notty_comparison.jpg  
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Old 03-19-2013, 03:46 AM   #2
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Looks normal to me. Remember there is much more yeast in dry yeast than liquid. That may be the reason.

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Old 03-19-2013, 03:52 AM   #3
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Did you make a starter with the 1272? If not, the ferment is taking longer because of underpitching.

Also, Nottingham is a pretty fast-acting yeast. At 68*F, you were on the upper end of the temperature range for it. If you can, try keeping it about 5-7 degrees cooler next time. Of all the dry ale yeasts, it's the one that does best when used at cooler temps (down to 55*F)
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Old 03-19-2013, 10:13 AM   #4
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No starter with 1272... Ugg! The OG on this one was 1.045 and I thought I'd also just try pitching the SmackPack. I see from Mr. Malty that I'm about ~58 billion cells shy and should have used 1.6 packs with no starter. Guess I'll chock this up as an experience point!

The recipe I used called for a 68 degree fermentation temp using Nottingham. It's basically BierMuncher's Centennial Blonde with the addition of some Hallertau and the use of WY1272 was the suggestion of a good friend. I figured I'd try both since I was using two carboy's.

Okay, so at least I get the lower than ideal pitch rate as an explanation for the seemingly slow fermentation and questionable looking kraussen. Thanks for the feedback!

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Old 03-22-2013, 01:24 AM   #5
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I have the same thing going on right now with 1272. It looks almost like mucus and hasn't dropped at all in almost two weeks. This is my first time using this yeast but I've never had anything like this happen before.

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Old 03-22-2013, 01:51 AM   #6
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Glad to know I'm not alone with this... Mucus is a good way to put it! lol I'm glad I took my pic because I can tell there has been a very small increase in the diameter for the "hole" in the center of the kraussen. Everything else looks about the same.

Did you make a starter or just pitch the smack pack?

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Old 03-22-2013, 01:53 AM   #7
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I just pitched smack pack but I do that pretty regularly and haven't had this before.

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Old 03-22-2013, 01:56 AM   #8
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I don't even have a hole in my krausen. It's thick all the way through. I moved it into my furnace room so that it will hopefully heat up a bit. It's been at 62 the whole fermentation. I haven't taken samples to see if ferm is done but I figure it can't hurt.

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Old 03-22-2013, 02:15 AM   #9
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I do think the mucus/sticky appearance is odd. I wondered if it could be some type of contamination but I was pretty careful with sanitization, StarSan in the carboy and bung/blowoff, on the smack pack and scissors too.

If you check SG pleas let me know what you find. I figure I'll wait and see what it's like next weekend which would be 3 weeks. If I see good attenuation I'll probably secondary this one for another week for grins...

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Old 03-25-2013, 08:32 PM   #10
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My mucus krausen is going away. It only warmed up 2 degrees to 64 so I'm not sure if it was the slightly warmer temp or it just needed a couple days. How's yours looking?

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