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Old 11-30-2006, 01:02 AM   #1
Treekiller
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Anyone ever experience no krausen using Wyeast 1007? Last time I used that yeast I had about six inches of real rocky head, this time absolutly none. I pitched onto a cake from prior batch and had a Very active fermentation (with both batches) but no krausen at all. Neither batch had any kind of foam. Both batches seem fine, no detectible off flavors or signs of contaimination/infection.


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Old 11-30-2006, 03:27 PM   #2
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I've had good ferments without a krausen, although I haven't use 1007. I have a starter of London Ale yeast working and no krausen. It will be interesting to see if the porter it goes into forms a krausen or not. I'd suspect too many oils or possibly the style just doesn't form much head.


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Old 11-30-2006, 08:06 PM   #3
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the one time i used 1007 was with a dusseldorf altbier which i kept at 60F during the entire ferment. there was NO foam at all ... i racked it after 9 days and hit the final gravity exactly. the beer was so good i entered it in a competition and got first place in the "hybrid ales" category. this is good stuff.

 
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Old 12-01-2006, 02:55 AM   #4
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Thanks for the replies folks. I was not to worried as the first batch tasted splendid when I transferred it to the secondary and there was no signs of contamination/infection. Just seemed weird that a yeast that supposedly produces a large rocky head would have none what so ever. I weren't scared, really I weren't.
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