Krausen v. Top Crop

[Gadjobrinus]

Fundamental, dumb question. I've been working up Black Sheep yeast from slants and it is a ridiculously strong top cropper. Experimenting with a home-based Yorkshire Square routine of regular rousing, and top-cropping (working this all out by researching has proved really difficult - another story).

At any rate, on another site, an individual said "I pitched the starter yesterday, its got a krausen but is not cropping as yet, I reckon that it will be chucking up yeast in the morning.."

And I was puzzled. How do you know the difference between krausen and a good, thick yeast mass, which you can elect to harvest (or not)? Is there some visual or textural clue that distinguishes these as layers?

 

[Smellyglove]

white airy foam vs thick sand-colored layer. The "first" krausen will be airy, foamy. After maybe a day or three there will be thick sand-colored "goo", that's the yeast.

 

[Gadjobrinus]

white airy foam vs thick sand-colored layer. The "first" krausen will be airy, foamy. After maybe a day or three there will be thick sand-colored "goo", that's the yeast.

Awesome, thanks, Smellyglove. Would you also describe the yeast layer as having a consistency like meringue?

 

[Smellyglove]

Awesome, thanks, Smellyglove. Would you also describe the yeast layer as having a consistency like meringue?

Isn't merinque hard?

Just look for what I said next time you're using a top cropping yeast, you'll know what I mean. Some times It can look like a fantastic pie.

 

[Gadjobrinus]

Isn't merinque hard?

Just look for what I said next time you're using a top cropping yeast, you'll know what I mean. Some times It can look like a fantastic pie.

Thanks Smelly. I'm actually working up a prop. now and the final stage is basically a mini-ferment, so it gives a great picture what you're talking about.

On meringue, no, I'm talking about when you beat the batter, in prep for baking it:

Actually, check on Timothy Taylor's video, around 11:00. I've seen it elsewhere and there was a point during my last prop. where it had exactly that feel. Just confirming.