cutchemist42
Well-Known Member
So usually I use Wyeast products. For my American Brown Ale this time, I just decided to use a Safale product to try it out.
Now with open primary fermentation with Wyeast, one pouch creates a thick, all-encompassing krausen! However, this Safalle yeast while producing a krausen, is not thick and leaves spots of the wort still visible.
Should I think anything of this? Usually I trust Wyeast to produce a thick krausen to act as a shield but I'm not sure if the Safale yeast is doing it.
Should I run out and buy a Wyeast pouch quickly?
Thanks!
Now with open primary fermentation with Wyeast, one pouch creates a thick, all-encompassing krausen! However, this Safalle yeast while producing a krausen, is not thick and leaves spots of the wort still visible.
Should I think anything of this? Usually I trust Wyeast to produce a thick krausen to act as a shield but I'm not sure if the Safale yeast is doing it.
Should I run out and buy a Wyeast pouch quickly?
Thanks!