Hey all,
I'm relatively new to brewing, having done about 6 batches so far. My latest batch is a Gingerbread Brown Christmas Spiced Ale using Wyeast 1728 Scottish Ale Yeast. Ordered it from AIH.
So I brewed last night and pitched the yeast at around 11pm. Smack pack was nice and swollen. Temp at pitch was 72F. I did forget to take an initial gravity reading as I was trying to get **** done and get to bed at a decent time.
Anyways, I did a 5 gallon batch and pitched into my 5 gallon glass carboy with a blow-off tube. This carboy has a decent amount of head space, so I used the blow-off just in case. I would have used my 6.5 gallon ale pale, but that has another batch going.
So here it is as I write this at around 6pm the next day. 18 hours later. There is ZERO signs of any krausen or existence of any. The weird thing is there is a yeast cake on the bottom over an inch thick, I would say even 1.5 inches possibly. The blow-off tube is bubbling, but it's pretty slow, so I know there is Co2 present.
Did this already ferment that fast? Is this a high flocking yeast? Where is all the krausen? I have never NOT had a krausen layer before. I know the yeast was healthy as the smack pack was ready to burst.
What's going on here? Can anyone chime in?
Thanks!
I'm relatively new to brewing, having done about 6 batches so far. My latest batch is a Gingerbread Brown Christmas Spiced Ale using Wyeast 1728 Scottish Ale Yeast. Ordered it from AIH.
So I brewed last night and pitched the yeast at around 11pm. Smack pack was nice and swollen. Temp at pitch was 72F. I did forget to take an initial gravity reading as I was trying to get **** done and get to bed at a decent time.
Anyways, I did a 5 gallon batch and pitched into my 5 gallon glass carboy with a blow-off tube. This carboy has a decent amount of head space, so I used the blow-off just in case. I would have used my 6.5 gallon ale pale, but that has another batch going.
So here it is as I write this at around 6pm the next day. 18 hours later. There is ZERO signs of any krausen or existence of any. The weird thing is there is a yeast cake on the bottom over an inch thick, I would say even 1.5 inches possibly. The blow-off tube is bubbling, but it's pretty slow, so I know there is Co2 present.
Did this already ferment that fast? Is this a high flocking yeast? Where is all the krausen? I have never NOT had a krausen layer before. I know the yeast was healthy as the smack pack was ready to burst.
What's going on here? Can anyone chime in?
Thanks!