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Old 08-12-2013, 07:48 PM   #1
choosybeggar
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Default Apfelwein: The Ultra-annoying," why is my yeast doing this?" thread

24 hours into EdWort's apfelwein (followed original recipe without any mods) and the Montrachet is kicking up foam (glad I have head space). Temp is 70.3 by IR thermometer. I was not expecting Krausen. What gives?





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Old 08-12-2013, 09:52 PM   #2
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Quote:
Originally Posted by choosybeggar View Post
I was not expecting Krausen. What gives?
Certain yeasts produce a krausen. I usually get nothing with Nottingham, but can almost guarantee one with S-04.


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Old 08-12-2013, 10:40 PM   #3
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Certain yeasts produce a krausen. I usually get nothing with Nottingham, but can almost guarantee one with S-04.
According to the Apfelwein thread, Montrachet does not produce krausen. In fact, filling the carboy to near the tippy-top is recommended
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Old 08-12-2013, 11:09 PM   #4
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I've gotten krausen from Montrachet once, every other use of it has been none. I have also never gotten krausen from the Wyeast 3068 when used in apfelwein.

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