just wondering if anyone has observed this and/or knows anything about it...
i did a 10 gallon batch yesterday (22 lbs. belgian pils, 2 lbs. malted wheat - decoction mash) and split it into two carboys. i pitched a fairly active starter of whitelabs 565 on one and a well inflated smack pack (mfg date + april 26th!) of wyeast 3787 on the other, the later essentially being a "starter" for a tripel that i'm going to brew next weekend.
so when i went to bed last night (6 hours after pitching), they both were starting to bubble about once every two seconds and were forming a thin, creamy krausen. this morning (12 hours) they were both looking like they were heading into high krausen, bubbling pretty furiously, and the 3787 batch was rapidly circulating from convection currents.
the weird thing is that when i came home from work (24 hours after pitching) and was expecting them to still be getting into high krausen, they had both fallen completely. the 3787 is still has a lot of convection going on and is bubbling more than once a second.
so anyone have an idea why the krausen fell to the bottom? is this characteristic of the yeast? it's my understanding (and experience, if memory serves correctly) that the krausen doesn't fall until the rhu beer (is that the correct term?) is getting close to being finished.
i guess i should take a gravity reading to see, but i don't really wanna mess with it.