Redweasel
Well-Known Member
First let me say that I'm not worried about my beer at all. I've just started using nottinham yeast recently and it seems to work suprisingly well.
One thing I noticed in my last two batches is the differece in krausen level between my IPA and stout. When I made the IPA the krausen litteraly blew the top off my fermenter. Now the stout using the same yeast, same temperature and about the same OG barely has an inch of krausen layer.
Like I said I'm not really worried about the beer I was just wondering if style differences have different levels of yeast activity.
One thing I noticed in my last two batches is the differece in krausen level between my IPA and stout. When I made the IPA the krausen litteraly blew the top off my fermenter. Now the stout using the same yeast, same temperature and about the same OG barely has an inch of krausen layer.
Like I said I'm not really worried about the beer I was just wondering if style differences have different levels of yeast activity.