I have a brew - a chocolate porter - that still has a nice krausen of yeast sitting on top after 2 weeks in primary. The yeast is White Lab's Burton Ale Yeast that I reclaimed from a pale ale I brewed a few weeks ago. In that brew, the yeast settled out pretty quickly - certainly by two weeks in.
I get that "each brew is different", but was wondering if anyone knew what caused yeast to settle or stay on top. Clearly, as an ale yeast, it's a top fermenting yeast, so what triggers the settlement?
I get that "each brew is different", but was wondering if anyone knew what caused yeast to settle or stay on top. Clearly, as an ale yeast, it's a top fermenting yeast, so what triggers the settlement?