If the beer is turning great what's the problem?
Krausen size/shape/color is one of those things like airlock bubbling that is really irrelevant.
All krausens look different, even using the same yeast on different batches.
The amount of krausen can vary for whatever reason, it can come quick and depart quickly or it can linger long after fermentation is complete, and it all be normal.
There is nothing "typical" in brewing...every fermentation is different, and should not be used to compare one with another...you can't do that.
No two fermentations are ever exactly the same.
When we are dealing with living creatures, there is a wild card factor in play..Just like with other animals, including humans...No two behave the same.
You can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...
Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....but it was like symbiotic or something...
Why do you want to fix something that ain't broken?? Why is it that new brewers aren't happy with success, why do you all need to obsess over something being wrong, even when everything is going right???
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