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Old 01-26-2011, 04:35 PM   #1
BoxofRain
 
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Is this too general? I'm wondering why some of my brews require a blow off and some don't.

I recently made a starter and expected an abundance of krausen on an amber ale but it barely went above an inch. A week before I was happy I had put in a blowoff tube in an apa. What gives?

 
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Old 01-26-2011, 05:17 PM   #2
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Foam science (yes, there is such a thing ) is mighty complicated. A lot of it has to do with protein composition of your wort, a lot of it has to do with temperature, and some of it has to do with rate of fermentation. In all my batches, I've never found a correlation between krausen and ultimate quality.

 
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Old 01-26-2011, 05:18 PM   #3
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From my experience, the yeast strand is the largest factor. Some yeast such as Wyeast 3787 will generate a large Krausen while I observed a much smaller Krausen with Wyeast 1272.
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Old 01-26-2011, 05:19 PM   #4
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I think it depends primarily on the yeast, with some other variables affecting it as well.

I used Nottingham dried yeast on a pale ale at 1.044, and had the most insane blowoff I've ever had, yet I fermented a beer at 1.095 with roselare and had under an inch of krausen.
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Old 01-26-2011, 05:25 PM   #5
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Well, let me throw in water chemistry. Since I've been using AJ's primer recommendation I get very low Krausen levels, even on brews that would give me a couple of inches or more before.

 
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Old 01-26-2011, 07:16 PM   #6
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Quote:
Originally Posted by Hermit View Post
Well, let me throw in water chemistry. Since I've been using AJ's primer recommendation I get very low Krausen levels, even on brews that would give me a couple of inches or more before.
AJ's primer?

Interesting about the yeast. I used White Labs California WLP001 for the big krausen and California ale V WLP051 for the low Krausen. I'm just curious about the chemistry involved. I like to know everything about the process.

Thanks for you help.

 
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Old 01-26-2011, 07:56 PM   #7
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Quote:
Originally Posted by BoxofRain View Post
AJ's primer?
Sticky in the brew science forum.

 
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Old 01-26-2011, 08:08 PM   #8
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Quote:
Originally Posted by Fetus View Post
I think it depends primarily on the yeast, with some other variables affecting it as well.
I don't think it depends "primarily" on any one thing.

I have a pale ale recipe that I make every 4 weeks. I always use the same yeast (US-05) and the recipe is 99% identical every time I make it. About 6 months or so ago, i decided to lower the ambient temp of my fermentation fridge from 66*F to 62*F.

Using the same yeast and the same recipe, but lowering the temp 4*F caused a massive change in krausen. I used to get an inch or two of light 'soap suds' looking foam on top. But now I get 4" of gooey slimy looking stuff.
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