I needed a blow off for the cider I made with brown sugar. I've gotten tiny krausens on some of the others but the brown sugar was the only one I needed a blow off.
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I would like to know where this myth about not getting krausen when making cider came from. I have made literally hudreds of batchs of cider and somtimes you get krausen and sometimes you dont... its facts of life, based on many many variables, so dont think you sound not get krausen and you should be fine.
Also you might need a blow off tube, rig one just to be safe.
cheers
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Twin Ogre's Brewing Co.
"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe
I put on a blow off tube to be safe. The one without the added sugar is developing a small krausen.
The reason I was asking about it is, I had heard that cider didn't make a krausen. My last batch (this is my second) was made with Champagne yeast and didn't have one.
This one is made with Montrachet. I guess that could be the difference.
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I give up trying to keep this signature current.
my cider has a krausen!
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