Ernie Diamond
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- Oct 15, 2007
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Just brewed an AG saison with a big dose of Wyeast 1388 leftover from a Belgian Holiday that we just moved from the primary. When I pitched the yeast, I got action inside of an hour and a thick head of globby krausen inside five. 24 hours later, there is nothing. I still have lots of action in the airlock and the yeast is absolutely soaring in the fermentor but the surface of the beer is totally flat.
What, if anything do I need to worry about? Is this cause for concern? What could be responsible?
A few variables;
- Ambient temp is basement around 70
- Threw a brew belt around the carboy to boost temps a little more
- Noticed some coriander seeds in there. Oils affecting it?
- Pitched a huge dose of some very hungry yeast
What, if anything do I need to worry about? Is this cause for concern? What could be responsible?
A few variables;
- Ambient temp is basement around 70
- Threw a brew belt around the carboy to boost temps a little more
- Noticed some coriander seeds in there. Oils affecting it?
- Pitched a huge dose of some very hungry yeast