julioohara
Active Member
Hi everyone at Homebrew talk, I'm new to this chat forum and I am eager to learn as much as possible I have read in part of aforum posted here about an aztec drink called pulque. The recipe came out a sometime ago in a issue of BYO, and curiosity got the best of me since I remember trying this drink a long time ago and I liked it very much. The recipe calls for: 8lbs of Agave syrup, and Wyeast 1056 (American Ale) yeast for a 5 gallon batch, but I narrowed it down for a 2 gallon. However because I only had a Wyeast Belgium Abbey II strain I used that instead hoping of achieveing a partially sour brew like the traditional pulque. It's been 2 days in the incubator @ 69F, and I have not seen a Krausen... My question is, is a krausen necessary to demonstrate healthy yeast activity, or can a fermentation still take place in its absence? I have no airlock since it's a small fermentor that I got from Mr. Beer, so what would all of you suggest?