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My last two batches have been my first all-grain batches. I always use carboy shaking for 5 minutes to aerate the chilled wort before adding yeast. Before going all-grain, the shaking generated a ~6 inch foam on the top of the wort. In these two all-grain batches, there was less than an inch of foam. Both beers are medium gravity ales (~1.050 OG). Also, these two beers are both SMaSHes, so I had no specialty grains for head retention.
1) Should I be concerned about not having aerated enough, or is the foam head a poor indicator of aeration?
2) Why is there less foam? Is this common with all-grain as opposed to extract, or is it more likely a result of the lack of head benefiting specialty grains? Something else?
3) I also noticed that the krausen was very thin, although the fermentation otherwise appeared to be quick and vigorous. Is this related to the lack of foam?
1) Should I be concerned about not having aerated enough, or is the foam head a poor indicator of aeration?
2) Why is there less foam? Is this common with all-grain as opposed to extract, or is it more likely a result of the lack of head benefiting specialty grains? Something else?
3) I also noticed that the krausen was very thin, although the fermentation otherwise appeared to be quick and vigorous. Is this related to the lack of foam?