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Old 06-12-2012, 03:15 PM   #1
msmith92
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Jan 2012
dayton, ohio
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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
KIT INVENTORY:
SPECIALTY GRAIN
--1 lbs English Medium Crystal
FERMENTABLES
--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)
HOPS & FLAVORINGS
--2 oz Willamette (60 min)
--1 oz UK Kent Goldings (15 min)
--1 oz UK Kent Goldings (1 min)
YEAST
WLP002

 
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Old 06-12-2012, 03:19 PM   #2
kh54s10
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Aug 2011
Tiverton, Rhode Island
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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
msmith92
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Jan 2012
dayton, ohio
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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
 
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Mar 2011
Royersford, PA
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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.
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