Originally Posted by 9/9
Every beer and every krausen is different. Some are big some are small.
Just learn to love each of them exactly the way they are.
+1 to this
Something to remember is that with yeasties, you are dealing with living creatures...every fermentation is different...you can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...
Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....
I've found that you should never assume anything where the yeasties are concerned except that they are in charge...not us...and they've been doing this beer making stuff for 5, 000 years...so basicially we just need to trust them, and not bug them...and give them plenty of time, and they will make us very very happy.
Relax..It's really hard for your beer not to turn out.......it surprises us and manages to survive despite what we do to it...
I want you to read these threads and see..
And this thread to show you how often even a beer we thnk is ruined, ends up being the best beer you ever made, if you have patience....