I've got something going on in a lager fermentation I've never seen before. While I'm RDWHAHB about it I'm curious about what might be going on
Here's the background.
I'm making 5 gal of my house dunkel. I've made the beer many times. The only change is 10 of the 11.5 lbs of the Munich is the new Weyermann Barke Munich. BIAB 60 min step mash at 145 - 156 f. 3rd generation WY 2308, my house lager strain. Pitched at 50 f and raised to 52 f. I've got excellent temp control. Standard pitch rate. Fermentation began ~ 18 hours after pitch, about what is expect.
This is now day 3. It is very actively fermenting, but no krausen at all. Lots of small bubbles break the surface and burst, like a soft drink in a cup. SG is dropping as I'd expect. samples don't seem off in any way.
Anyone have thoughts about this behavior? The only difference I can think of in this batch is the Barke malt. Could a different malt protein structure maybe account for those?
Here's the background.
I'm making 5 gal of my house dunkel. I've made the beer many times. The only change is 10 of the 11.5 lbs of the Munich is the new Weyermann Barke Munich. BIAB 60 min step mash at 145 - 156 f. 3rd generation WY 2308, my house lager strain. Pitched at 50 f and raised to 52 f. I've got excellent temp control. Standard pitch rate. Fermentation began ~ 18 hours after pitch, about what is expect.
This is now day 3. It is very actively fermenting, but no krausen at all. Lots of small bubbles break the surface and burst, like a soft drink in a cup. SG is dropping as I'd expect. samples don't seem off in any way.
Anyone have thoughts about this behavior? The only difference I can think of in this batch is the Barke malt. Could a different malt protein structure maybe account for those?