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Old 06-12-2012, 03:15 PM   #1
Jan 2012
dayton, ohio
Posts: 272
Liked 2 Times on 2 Posts

Seems strange that I brewed on Sunday and my ESB Krausen fell after only one day. I'm guessing there's still fermentation happening (I know relax and have a home brew) but why would that collapse so quickly?

I made a yeast starter the night before.

The airlock started bubbling within a few hours.

Extract Recipe:
O.G: 1.053 READY: 6 WEEKS
12 weeks primary, 2-4 weeks secondary,
12 weeks bottle conditioning
--1 lbs English Medium Crystal
--3.15 lbs Muntons Amber malt syrup (60 min)
--3.15 lbs Muntons Amber malt syrup late addition (15 min)
--1 lbs Briess Golden Light dry malt extract late addition (15 min)
--2 oz Willamette (60 min)
--1 oz UK Kent Goldings (15 min)
--1 oz UK Kent Goldings (1 min)

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Old 06-12-2012, 03:19 PM   #2
kh54s10's Avatar
Aug 2011
Tiverton, Rhode Island
Posts: 11,659
Liked 1867 Times on 1530 Posts

What was the fermentation temperature. High temperatures can make the fermentation go fast. Temperatures that are too high can also lead to off flavors and fusel alcohols.

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Old 06-12-2012, 03:29 PM   #3
Jan 2012
dayton, ohio
Posts: 272
Liked 2 Times on 2 Posts

I'm not sure. I don't have any temp control on my fermentation but my house stays at around 69-71 upstairs and fermentation is in the basement (finished basement) and usually is a degree or two lower.

I also cover the carboy up with a towel to keep any light from hitting it.

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Old 06-12-2012, 04:46 PM   #4
JakeFegely's Avatar
Mar 2011
Royersford, PA
Posts: 113

Yeast do strange things sometimes. I've seen the kreusen drop and yet the fermentation continued normally (it just didn't look "normal"). Visual indicators like kreusen, air-lock and yeast movement can be helpful, but a hydrometer is much more meaningful.
I thought raising kids required patience until I started trying to convince yeast to make beer.

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