indigo
Well-Known Member
Not sure if this belongs here or in the Beginner's forum, but here goes:
I made a batch of Oatmeal Stout yesterday, and while a lot of things went wrong with the process, I'm not sure if this is something I should be worried about.
I pitched about 5:00 last night, and when i woke up this morning I was expecting to see a pretty healthy kreusen in the carboy, as has happened with most of the other batches of beer/cider I've made so far. I was surprised to see no kreusen buildup at all, but even more surprised to see the airlock bubbling away. Clearly there's activity - the surface of the beer is almost static-y with tiny bubble activity - but there's no kreusen at all.
So, I'm wondering, what kinds of things can affect kreusen? Is it starch? Sugars? What gives it its structure, that my batch might be lacking?
I've smelled the gases coming out of the lock and it smells fine. The temp is a little colder than what I would normally keep a beer at (down into lager territory, by accident), but not outside the range for this scottish ale yeast.
I'm not worried about it, just trying to understand the chemistry at work here.
I made a batch of Oatmeal Stout yesterday, and while a lot of things went wrong with the process, I'm not sure if this is something I should be worried about.
I pitched about 5:00 last night, and when i woke up this morning I was expecting to see a pretty healthy kreusen in the carboy, as has happened with most of the other batches of beer/cider I've made so far. I was surprised to see no kreusen buildup at all, but even more surprised to see the airlock bubbling away. Clearly there's activity - the surface of the beer is almost static-y with tiny bubble activity - but there's no kreusen at all.
So, I'm wondering, what kinds of things can affect kreusen? Is it starch? Sugars? What gives it its structure, that my batch might be lacking?
I've smelled the gases coming out of the lock and it smells fine. The temp is a little colder than what I would normally keep a beer at (down into lager territory, by accident), but not outside the range for this scottish ale yeast.
I'm not worried about it, just trying to understand the chemistry at work here.