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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Complete fermentation with no krausen
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Old 09-14-2010, 12:38 AM   #1
crlova2
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Default Complete fermentation with no krausen

I fermented an american wheat with Safale US-05 at 62 ambient temp. The yeast seemed to have dropped out by day 3 and their was basically no krausen formed other than hops sludge that formed about 2 cm high at the top for a day or so. I checked the fgravity readings 9 days in and they are at 1.009! Way lower than I wanted or expected without a krausen. Is this normal? I have never had a beer without a large krausen....


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Old 09-14-2010, 04:37 AM   #2
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I'm pretty sure that has happened to me too.....I'm sure it's OK....


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Old 09-14-2010, 05:53 AM   #3
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100% fine!

And if you're wondering why the FG got so low, US-05 is a beast. Hardcore attenuation machines.

EDIT: Did you check it before the 3rd day? It may have just been small and quick. [Insert joke here]
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Old 09-14-2010, 06:27 AM   #4
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+1 on US-05, i picked it up one time because my lhbs was out of notty, never looked back. i just brewed a red rye ale that didnt form a krausen. but the hydrometer tells the tail.
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Old 09-14-2010, 08:23 AM   #5
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I just used US05 for the first time on an oatmeal stout, no krausen either. Interesting stuff.
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Old 09-14-2010, 01:48 PM   #6
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With rehydrated US-05, I get crazy krausen usually. I just did a batch with WLP002 and I got only about a 1/2" of krausen, but crazy activity inside the fermenter. It reached final gravity and flocculated within 3-4 days.
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Old 09-14-2010, 05:11 PM   #7
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I didn't rehydrate. I forgot by the time I wanted to pitch I didn't want to wait another 45 mintues. Maybe that has something to do with no krausen. Anyone have any knowledge on what kind of flavors it will put off with ~63-64F ferment temp? That is what it was at the first 7 days then I moved it to my condo which is about 73 ambient to sit for another 3 weeks.
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Old 09-14-2010, 06:19 PM   #8
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Chico will be basically flavorless in the low to mid 60s. I recently did a Chico fermentation on a dIPA at 70F and it's hard to detect any resulting flavors (though the hops are probably helping mask anything that's there).
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Old 09-14-2010, 06:27 PM   #9
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Quote:
Originally Posted by crlova2 View Post
their was basically no krausen formed other than hops sludge that formed about 2 cm high at the top for a day or so.
FYI... that nearly 1" high "hop sludge" you were talking about there..... that was your kraeusen.
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Old 09-15-2010, 12:26 AM   #10
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Quote:
Originally Posted by Walker View Post
FYI... that nearly 1" high "hop sludge" you were talking about there..... that was your kraeusen.
I guess I didn't realize 2 cm was nearly 1". It definitely wasn't that high it was probably more like a half a centimeter. No worries though as long as it fermented and tastes good.


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