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Old 07-27-2009, 03:51 PM   #1
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Default No Flocc in the secondary.

So I was looking to make a high gravity Saison, I don't know the particular OG because I have yet to really use my hydrometer. Nonetheless, made my wort, racked into my primary and pitched WLP565 Belgian Saison I Yeast into the wort. Fermentation started quickly and I maintained my temp at 75 F(which I now know is a bit low but I was going from whitelabs guidelines). A nice ring of krauzen and what I assume was flocculated yeast formed around the top. After maybe 4 days of heavy fermentation signs of fermentation seemed to have fallen off. I knew this strain of yeast would do something like this and had anticipated this in advance so I purchased a second yeast WLP530 Abbey Ale Yeast and after 10 days in primary racked to a secondary and pitched a starter with the Abbey. Within a few hours, it seemed like signs of fermentation had started again (airlock dancing away and CO2 bubbles were seen coming through the carboy). A day later fermentation seems vigorous but unusual. This is the first time I have done a second pitching of yeast and my concern is the following: other than a slight lacing of head at the top of the liquid line, there's no krauzen or what I had usually taken for flocculating yeast. Now I am pretty rigorous with my cleaning of the secondary and all syphon lines, but could this mean that I have an infection rather than the yeast fermenting? Any help you all can provide would be much appreciated.

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Old 07-27-2009, 04:25 PM   #2
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Because the residual sugars remaining are much less, I would expect closer to what you saw for the secondary fermenting. Krausen levels are also yeast strain dependent.

All in all, I wouldn't worry. I would rely on the hydrometer more than the krausen. Also I doubt an infection, from what I've seen the further along the fermentation gets the more hostile the environment becomes and the less likely an infection becomes (given good sanitary practices).


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Old 07-27-2009, 04:25 PM   #3
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The ring around where the krauzen formed it not flocculated yeast. Its a combination of calcium oxalate (beerstone), some dead yeast, some trub particles. I think your beer is fine. You probably didn't need to rack and repitch. Saison yeast usually stalls, but will kick back in if you warm it up.

I think the reason you didn't see as vigorous of a fermentation is that a lot of the protiens that exist to form the foam are used up. There was also a lot less sugar left for the second pitch, so fermentation was not as vigorous.

For further reference, flocculation is a term that referrers to a solute coming out of solution or suspension. In the case of yeast, it means the yeast are done with their thing and sink to the bottom of the vessel. A highly flocculent strain produce a clearer beer in less time. It might cause under attenuation if it drops out too fast though.
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