I laid down my stout less than 24 hours ago and it's been bubbling away ever since at a rapid pace! I had a very quick start to my fermentation but I'm not sure what factors I can attribute to this quick start as I made a few adjustments since my last brew... I didn't do a starter for this one like I said I would, but I did switch from White Labs to Wyeast for this one, I also added about 3.5 tsp. of yeast nutrient towards the end of the boil and another .5 tsp at flameout and I pitched yeast maybe a little warmer than I should have, about 80 degress or so... This is a far cry from my IPA which had a lag time of about 36 hours, but turned out OK...
While observing the fermentation, I haven't seen much of a krausen on this one and there isn't a lot of trub yet, but like I said, it's bubbling steadily. I'm not worried, but rather just curous because even my slow IPA developed about a 1/2 inch, thick layer of krausen while this quick starter just has some tan foam. And while I don't really have a question, I'm kinda wondering why my fermentations aren't as vigorous as others on the board
I ferment 3 gallons in a 6.5 carboy to avoid any potential blow off and my typical basement temp is 66-68 degress year round... I guess no blow off isn't a bad thing as it makes cleaning the carboy alot easier, but a vigourous fermentation does look pretty cool!
Sorry for the poor quality... That was taken about 20 hours after pitching the yeast, or 5 minutes ago.
Bubbles starting coming out of the airlock about 2 hours after pitching