Evan!
Well-Known Member
I brewed a London ESB on Friday, aerated with my aeration kit very thoroughly, pitched my starter around 7pm. When I woke up Saturday morning, fermentation was vigorous. It continued this way through the weekend. 1" krausen, and a very turbulent wort---you could see it swirling around and a lot of big chunks were constantly falling. Airlock activity was extremely frenzied. That was the story when I went to sleep last night.
Woke up with morning (Monday), and the krausen had completely fallen. Airlock activity has slowed down considerably. My fermentation temps are between 68 and 70, consistently.
I've had krausen fall this quickly before, so I'm not worried so much...but I've never used this particular yeast. Looking at Wyeast's explanation, it sounds pretty odd:
I also read somewhere else (can't remember where) that this strain is so flocculant that re-oxygenation during fermentation is recommended. Has anyone ever done this? I'm wondering if I should shove my aerator into the wort at this point. Normally, I'd RDWHAHB, but since I actually read that you were supposed to re-aerate, I'm wondering if that's the reason why fermentation activity has dropped off so soon.
Also, I've never done a diacetyl rest, as is recommended in the above description---how would I go about that?
Any other suggestions for my situation?
Woke up with morning (Monday), and the krausen had completely fallen. Airlock activity has slowed down considerably. My fermentation temps are between 68 and 70, consistently.
I've had krausen fall this quickly before, so I'm not worried so much...but I've never used this particular yeast. Looking at Wyeast's explanation, it sounds pretty odd:
Unique properties: This extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness increased with higher fermentation temperatures 70-74º F, (21-23º C). Diacetyl production is noticeable and a thorough rest; 50-70º F, (10-21º C) is necessary. Yeast traps trub easily and autolysis is possible. A very good cask conditioned ale strain due to thorough flocculation characteristics. Beers become readily bright within days. Brilliant beers easily achieved without any filtration. Alcohol tolerance approximately 9% ABV. Flocculation - high; apparent attenuation 67-71%. (64-72° F, 18-22° C)
I also read somewhere else (can't remember where) that this strain is so flocculant that re-oxygenation during fermentation is recommended. Has anyone ever done this? I'm wondering if I should shove my aerator into the wort at this point. Normally, I'd RDWHAHB, but since I actually read that you were supposed to re-aerate, I'm wondering if that's the reason why fermentation activity has dropped off so soon.
Also, I've never done a diacetyl rest, as is recommended in the above description---how would I go about that?
Any other suggestions for my situation?